Food
Barefoot Contessa Makes Coq Au Vin | Barefoot Contessa | Food Network
If you’ve never had Coq Au Vin, it’s a classic French dish of chicken in wine with mushrooms and bacon (and it’s out-of-this-world!)
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Coq Au Vin
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 30 min
Prep: 20 min
Cook: 1 hr 10 min
Yield: 3 servings
Ingredients
2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced
Directions
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly.
Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
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Barefoot Contessa Makes Coq Au Vin | Barefoot Contessa | Food Network
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Food
Guy Fieri Digs Into UNREAL Cranberry French Toast 🔥🍞 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits At Sara’s Table Chester Creek Cafe in Duluth, Minnesota, a cozy breakfast spot and bookstore serving up creative comfort food, including their Cranberry Wild Rice French Toast.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Guy Fieri Digs Into UNREAL Cranberry French Toast 🔥🍞 Diners, Drive-Ins and Dives | Food Network
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Food
Guy Fieri Digs Into Blueberry Muffin French Toast 🍞🫐 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits Chaps Coffee Co. in Spokane, Washington, a local spot serving up American comfort food, including their blueberry muffin French toast.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Chaps Diner and Bakery Spokane: https://chapsspokane.com
Follow them: https://www.instagram.com/chapsspokane
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Fieri Digs Into Blueberry Muffin French Toast 🍞🫐 Diners, Drive-Ins and Dives | Food Network
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Ree Drummond has a line-up of the best bits of food, starting with a culinary revelation: Crispy Chicken Skins and an incredible CLT Salad with Simple Ranch Dressing.
#ReeDrummond #ThePioneerWoman #FoodNetwork #CrispyChickenSkins
Watch #ThePioneerWoman on HBO Max: https://foodtv.com/4fIjaaW
Get the recipe ▶ https://foodtv.com/4xJ4jCN
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Crispy Chicken Skins
Recipe courtesy of Ree Drummond
Level: Easy
Total: 50 min
Active: 10 min
Yield: 18 pieces
Ingredients
6 large skin-on chicken breasts
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Ree Drummond’s Crispy Chicken Skins | The Pioneer Woman | Food Network
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These gummies might look cute, but they’re made with the second HOTTEST chile peppers in the world.
Don’t miss the final episode of #HalloweenBakingChampionship, tonight at 9|8c.
Get the recipe 👇
Carolina Reaper Gummies
Recipe courtesy of Stephanie Boswell
Level: Advanced
Total: 8 hr 20 min (includes chilling time)
Active: 20 min
Yield: about 100 gummies
Care to test your mettle? Think chicken wings are kids’ stuff? The heat in these insanely spicy gummy candies comes from Carolina Reapers, the second hottest chile peppers in the world (maniacal laughter). Be warned: The gummies are not for the faint of heart, so take caution.
Ingredients
Gummies:
44 grams powdered gelatin (1/4 cup plus 1 tablespoon plus 1 teaspoon)
Nonstick cooking spray, for the molds
228 grams sugar (1 cup plus 2 tablespoons plus 2 teaspoons)
228 grams glucose syrup (3/4 cup)
28 grams sorbitol (1/4 cup plus 1 teaspoon)
1 to 3 tablespoons Carolina Reaper paste (pureed Carolina Reaper peppers), powder or dried peppers processed in a food processor, or to taste depending on how hot you want these to be (see Cook’s Note)
2 teaspoons citric acid
1/8 teaspoon cherry extract, or more to taste
Red or desired color food coloring, as needed
Coating:
1 cup sugar
1/4 cup citric acid
Directions
Special equipment: three 40-cavity silicone mini skull molds (each cavity about 1 inch long by 3/4 inch wide); food prep gloves; an eye cover
For the gummies: Mix together the gelatin and 150 grams water (2/3 cup) in a medium bowl and allow to bloom, about 3 minutes.
Oil three 40-cavity silicone mini skull molds with cooking spray and wipe away excess. Reserve upside down to encourage draining.
Mix together the sugar, glucose and sorbitol in a medium pot and bring to a boil. Mix in the gelatin mixture to combine. Remove from the heat and add the Carolina Reaper paste or powder, citric acid, cherry extract and food coloring. Whisk well to combine. Let the mixture settle for just a couple of minutes; you will see small amounts of white foam coming to the top. Pour through a strainer to remove the foam and any pepper chunks or seeds.
Pour into the prepared molds and chill at least 8 hours and up to 24 hours.
For the coating: Combine the sugar and citric acid in a medium bowl. Remove the gummies from the molds and add to the bowl with the sugar mixture. Toss to create sour gummies! Enjoy!
Cook’s Note
When handling Carolina Reaper peppers, paste or powder, use food prep gloves and an eye cover to avoid skin or eye contact, and wash hands thoroughly after use.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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Chef Aarthi and Chef Zoe Schor go head-to-head in a fava bean battle for the chance to challenge Bobby Flay. Judged by Daphne Oz and Michael Voltaggio, Aarthi dishes up fava bean masala with cilantro arugula salad, while Zoe fires back with fava beans and crispy potato hash topped with hot chilies and a poached egg. Only one chef will advance to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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@pauldominguez5255
January 14, 2024 at 2:52 pm
this is basically the same recipe as her beef bourguignon just with a chicken…
@broteinpowder6068
January 14, 2024 at 2:52 pm
Ina is not a good person. Look it up.
@lflagr
January 14, 2024 at 2:52 pm
1:54 ONE clove of garlic for that entire Coq au vin?!?!? No thank you no no no no no no no lol
@dianebaum5194
January 14, 2024 at 2:52 pm
Also, I found it delish but a little runny . So 😮 will take out chicken. And add more thicken to recipe on my leftovers. .
@user-fj1em6tf9p
January 14, 2024 at 2:52 pm
The abrupt ending was awful editing. Too bad.
@mattgg1216
January 14, 2024 at 2:52 pm
Should have marinated the the chicken in wine for 24 hours
@joselmafeldhaus2962
January 14, 2024 at 2:52 pm
Como você é maravilhosa!
@supertrucker99
January 14, 2024 at 2:52 pm
No ITS A TUALLY
MADE W A 🐓 🐔 ROOSTER TRADITIONALLY …ee called it rooster stew cuz its a bit older and stronger bird requires long cooking time(stewed)makes unmatched in flavor and texture
@ToyotaGuy1971
January 14, 2024 at 2:52 pm
I love this woman! In a non-adultry way.
@Apollo_Blaze
January 14, 2024 at 2:52 pm
This looks like from maybe at least 15 years ago…and it is pronounced "coke" not "cack"
@100BIPBIPBIP
January 14, 2024 at 2:52 pm
Whats the anniversary for now? "Our first car payment together as a couple"… cheeseballs they are I swear.
@davidandtom8238
January 14, 2024 at 2:52 pm
YOU CAN'T BROWN CHICKEN OR ANY MEAT IF YOU DON'T DRY IT FIRST, WTF
@markscott4830
January 14, 2024 at 2:52 pm
JacquePepi removes the skin and cooks the oinions separately then adds
@thomeguitar
January 14, 2024 at 2:52 pm
Coq au Vin, is (red) wine, (not brandy), get a clue!
@dorotheewismer8266
January 14, 2024 at 2:52 pm
Sie ist einfach die Tollste! Labert nicht, keine Langweile, kommt zum Punkt und macht Spaß, zuzuschauen. Und Kochen kann sie auch. I love her!
@timnorth1605
January 14, 2024 at 2:52 pm
No way that roux cooked out the flour taste.
@Hopper830
January 14, 2024 at 2:52 pm
For a recovering alcoholic. What's an alternative I can use instead of cognac?
@matthewsmith3660
January 14, 2024 at 2:52 pm
Can’t be bothered to peel onions doesn’t sound like a special anniversary dinner to me.
@shaylabrown6038
January 14, 2024 at 2:52 pm
Ina is my favorite
@danf4447
January 14, 2024 at 2:52 pm
she really should show some knife skills and break down the chicken, jaques pepin would do it in a heartbeat.
@ToniaNicole
January 14, 2024 at 2:52 pm
This food look so bomb
@LDHBees
January 14, 2024 at 2:52 pm
Ina makes the most classic and elegant dish look simple and easy. I appreciate her taking the fear out of it. I've always wanted to make this dish but was intimidated by it just a little…but I'm inspired! thank you, Ina, for keeping it real and keeping it simple.
@lostmoon77
January 14, 2024 at 2:52 pm
Mushrooms don't "disintegrate". Mushrooms actually hold their turgidity after hours of cooking.
@soraidaarraizgarcia4228
January 14, 2024 at 2:52 pm
Delicious!!
@MrMurielle3
January 14, 2024 at 2:52 pm
Love this way of thickening sauce.
Beurre manié" much easier.
@lilianaviera9903
January 14, 2024 at 2:52 pm
No v fut
@cafeAmericano
January 14, 2024 at 2:52 pm
I made this for friends this past weekend and it was a sensation
@SDeane-qe5rc
January 14, 2024 at 2:52 pm
I was served this delicious dish (Ina's receipe) at Christmastime and I can't wait to have it again! One of my favorites!
@jonathangullett3143
January 14, 2024 at 2:52 pm
Total fraud of a cook.
@jonathangullett3143
January 14, 2024 at 2:52 pm
You can boil mushrooms for an hour, they aren’t going anywhere
@jonathangullett3143
January 14, 2024 at 2:52 pm
How do you claim you’re deglazing when your onions are undercooked
@jonathangullett3143
January 14, 2024 at 2:52 pm
Ok, you don’t need olive oil to cook bacon. The bacon needs to be fully rendered. When you place the chicken in you need to fully render the bacon fat, and not deglaze yet. When the chicken is mostly crispy you set aside and pour off all but 1 tablespoon of oil. You use mushrooms, carrots and shallots and Pearl onions to deglaze with their natural juices by using salt. Once the liquid is gone, you use butter to brown and then add 1 tbs of flour to brown. Add your tablespoon of tomato paste and let a fond developers—-do not burn. Then you’ll deglaze with a red wine. Reduce by 1/2 then add two cups of real, no sodium chicken broth. You should have a fairly thick chicken gravy prior to adding the stock. Once you add the stock, add the chicken and bring to a vigorous simmer. Put it in the oven UNCOVERED for one hour basting every 15 minutes. The skin will completely render and become crispy. Pull out of the oven and drain oil. Set chick aside. Reduce sauce by half. Add more thyme, add corn starch so it coats a spoon. Then plate on top of mashed potatoes… the dish she made looks like a mess, and I’d never eat un rendered chicken skin.
@michaelpereira1955
January 14, 2024 at 2:52 pm
Thanks to Ina I learnt few tricks of making meat coding with flour n sear the meat n ofcourse alcohol makes a huge difference in taste of the food.
@ShivaShuklashivashukla
January 14, 2024 at 2:52 pm
Love this ❤️
@XavierKatzone
January 14, 2024 at 2:52 pm
Mixing flour and butter without cooking it is definitely NOT a roux (though a roux would indeed certainly work well), what your using is actually a …
BEURRE MANIÉ (French "kneaded butter"). A paste, consisting of equal parts by volume of soft butter and flour, used to thicken soups and sauces.
By kneading the flour and butter together, the flour particles are coated in butter.
When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.
https://en.m.wikipedia.org/wiki/Beurre_mani
@rayliddicoat7959
January 14, 2024 at 2:52 pm
Yummy
@nathanlee6099
January 14, 2024 at 2:52 pm
I made this tonight. It was good. But I think adding a chicken/beef bouillon cube to the sauce really gives it a little extra flavor. Mine came out a little bland.
@VirginiaMunro
January 14, 2024 at 2:52 pm
Looks like a good recipe for a yummy chicken stew, but it's not a classic French coq au vin. There are many differences in the cooking method that make big differences in the taste- including braising the onions in butter, blanching the bacon, etc. Vive le difference!
@lannybrasher2452
January 14, 2024 at 2:52 pm
Some what disappointed. The real trick to this dish is marinating process.
@ecaterinaecaterina5813
January 14, 2024 at 2:52 pm
You are a kind of baroque combination, of old recipies and new one and this is amaizing. My respect for your work, and your comment about the whole recipe!👍
@paulineanne2369
January 14, 2024 at 2:52 pm
I see you didn’t use Julia Child ‘s trick for pearl by putting in boiling water for 1o seconds to peel off onion skins
@deborahcaldwell9775
January 14, 2024 at 2:52 pm
Well, look at you, it IS easy! I cook a lot more because of YouTube. Thank you.
@eduardobenitez752
January 14, 2024 at 2:52 pm
sorry Ina but Coq au vin has to be marinated in red wine overbite till is dark the meat. not that way.
@johnprasad326
January 14, 2024 at 2:52 pm
Love your very concise and accurate cooking methods. Superbly presented and easy to make.
@brettvanderwerff3158
January 14, 2024 at 2:52 pm
I wouldnt recommend adding frozen pearl onions that way, she is just thawing raw onions. tastes weird
@jonathanjargis9772
January 14, 2024 at 2:52 pm
How many quarts should the pot be
@z6886
January 14, 2024 at 2:52 pm
❤️
@cliffgaither
January 14, 2024 at 2:52 pm
Her dishes are great, but that chicken is not done ! Under no circumstances should chicken be beige before eating. A deep-rich, golden brown — or nothin'.
@barbaramulik9617
January 14, 2024 at 2:52 pm
I am sorry I love you still but now we have a lot better to cook chefs than you I still love your cooking some of them get old😅