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.
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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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#InaGarten #BarefootContessa #FoodNetwork #CoqAuVin
Barefoot Contessa Makes Coq Au Vin | Barefoot Contessa | Food Network
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Chefs battle it out in the Chopped kitchen with taco-themed baskets! From pork shoulder and beans to tequila and chocolate, theses chefs fight to stay off the chopping block.
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
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!
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The ULTIMATE Taco Challenges 🌮 Chopped | Food Network
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Guy Fieri visits Pawley’s Front Porch, a beloved South Carolina burger joint known for its towering burgers and loyal following of college students and locals alike. #FoodNetwork #GuyFieri
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Pawleys Front Porch: https://pawleysfrontporch.com
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South Carolina’s Hidden BURGER GEM 🔥🍔 Diners, Drive-Ins and Dives | Food Network
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These rolls are so nostalgic for @choibites, who grew up eating them on picnics, school trips and car rides.
Watch this episode of #CookingWithChoi on Food Network’s channel!
Get the recipe 👇
Kimbap
Recipe courtesy of Esther Choi
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 8 kimbap (4 servings)
Ingredients
5 large eggs
Kosher salt
Vegetable oil, for the skillet
2 medium carrots, cut into julienne strips
One 5.3-ounce can Korean tuna or regular canned tuna in water, drained
2 tablespoons Japanese-style mayonnaise, such as Kewpie
4 cups cooked rice
2 tablespoons sesame oil, plus more for brushing
2 tablespoons toasted sesame seeds
8 full yaki nori sheets
4 slices American cheese
4 slices deli ham
1 English cucumber, cut into julienne strips
1 yellow pickled daikon, cut lengthwise into 1/2-inch-thick strips
Directions
To prepare the filling, beat the eggs in a medium bowl with a pinch of salt. Place a medium nonstick skillet over medium-low heat, add 1/2 teaspoon vegetable oil and a third of the beaten egg and cook until set, about 3 minutes. Flip and cook until fully cooked, 1 to 2 minutes more.
Remove to a baking sheet to cool. Repeat with the remaining beaten egg, adding additional vegetable oil if needed. When cool, cut the eggs into strips.
Add a little vegetable oil to the same skillet over high heat. Add the carrots and a pinch of salt and cook until just wilted but still slightly firm, 3 to 5 minutes. Set aside on a plate to cool.
Mix together the tuna and mayonnaise in a small bowl. Add the rice to a medium bowl and stir in the sesame oil, sesame seeds and 1 teaspoon salt.
To assemble the ham and cheese kimbap, lay a nori sheet on a clean cutting board and spread a thin layer of the seasoned rice over it (about 1/2 cup). Cut a slice of the American cheese in half and arrange the cheese in a row to form a thin rectangle. Place 1 slice of ham, 3 tablespoons each of the egg strips, carrots and cucumber and 1 strip of daikon on top of the cheese in this order. Roll the kimbap tightly and set aside. Repeat the same process using the remaining ham and American cheese to make 4 kimbap.
To assemble the tuna kimbap, repeat the steps above, but substitute one-quarter of the tuna mixture for the cheese and ham in each kimbap to make 4 additional kimbap.
Lightly brush the kimbap with sesame oil. Slice into 1/2-inch pieces and enjoy.
Cook’s Note: For ease of rolling, use a sushi mat.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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This is a nod to the first hotdish Molly ever had that her mother-in-law, Roxanne, made. It’s a balance of creamy and fresh, filled with savory sausage and loads of earthy kale… and the chewy star: wild rice!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Sausage #Wildrice #Hotdish
Get the recipe ▶ https://foodtv.com/4vQeRjg
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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!
Sausage and Wild Rice Hotdish
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
Hotdish:
1 cup (180 grams) wild rice, rinsed well
1 bay leaf
1 1/2 teaspoons kosher salt, divided
8 ounces (226 grams) sweet Italian sausage, removed from the casings
2 medium leeks, white and light green parts, halved and thinly sliced
2 tablespoons extra-virgin olive oil, divided, plus more as needed
1 medium bunch kale (about 10 ounces/283 grams), stemmed and coarsely chopped
2 tablespoons (28 grams) unsalted butter
2 tablespoons (16 grams) all-purpose flour
1 1/2 cups (360 grams) heavy cream
1 cup (240 grams) low-sodium chicken stock
1/4 teaspoon freshly grated nutmeg
4 ounces (113 grams) fontina cheese, shredded (about 1 cup)
1/4 cup (40 grams) grated Parmesan
1 sleeve salted butter crackers, processed into breadcrumbs
2 tablespoons chopped fresh flat-leaf Italian parsley, for garnish
Arugula Salad:
2 teaspoons olive oil
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
4 cups arugula
Directions
For the hotdish: Into a medium saucepan, add the rice and cover with 2 1/2 cups of water. Add the bay leaf and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook over low heat, covered, until the rice is cooked through but still has a little bite, 30 to 35 minutes. Drain off excess water, discard the bay leaf and set aside.
Preheat the oven to 400 degrees F.
Heat a large skillet over medium heat and add the sausage. Using a wooden spoon, break up the sausage into smaller pieces and cook until browned, 3 to 4 minutes. Add the leeks to the skillet and cook until just softened, 2 to 3 minutes. Add 1 tablespoon of olive oil if the pan is dry. Add the kale (or as much as will fit) and toss to coat in the oil. Season with 1/2 teaspoon of salt. Allow the kale to cook down enough to add the remaining kale and continue to cook until wilted but still bright green, 4 to 5 minutes. Remove the sausage mixture to a large bowl.
Add the butter into the pan to melt. Add the flour and stir to make a paste. Cook for 1 minute, then gradually whisk in the cream, whisking to thicken before adding more. Gradually add the chicken stock and season with nutmeg and the remaining 1/2 teaspoon salt. Bring to a gentle boil to thicken, about 1 minute. Stir in the wild rice and kale-sausage mixture. Sprinkle the fontina and Parmesan cheeses evenly over top. Mix the cracker crumbs with the remaining 1 tablespoon of oil and sprinkle all over the cheese to cover.
Bake in the oven until nicely browned and bubbly around the edges, 18 to 20 minutes. (Note: depending on the variety of wild rice, you may need to cook longer.) Set aside to cool slightly for 10 minutes.
For the arugula salad: In a medium mixing bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the arugula and toss in the dressing until coated.
Garnish the hotdish with a sprinkling of fresh parsley and serve with a simple arugula salad on the side. Leftover gratin will keep in a covered container in the fridge for up to 3 days.
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Molly’s Sausage and Wild Rice Hotdish | Girl Meets Farm | Food Network
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Fried chicken… made Tuscan-style with warm spices and fried herbs!
RECIPE 👇
Pollo Fritto
Recipe courtesy of Gabriele Bertaccini
Level: Intermediate
Total: 1 hr 50 min
Active: 35 min
Yield: 4 servings
Ingredients
1 whole chicken (about 4 pounds), cut into 8 pieces (legs split into drumsticks and thighs, breast halved plus wings), backbone reserved for stock
1/4 cup plus 1 tablespoon fresh lemon juice (from 3 lemons)
2 medium cloves garlic, minced
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Vegetable, peanut, canola or olive oil, for frying
1 cup all-purpose flour
2 tablespoons cornstarch
4 large eggs, beaten
1 small bunch rosemary
1 bulb garlic, smashed
Lemon wedges, for serving
Directions
Special equipment: a deep-fry thermometer; an instant-read thermometer
In a 1-gallon zip-close bag, combine the chicken, lemon juice, garlic, salt, a generous grinding of pepper, the cinnamon and nutmeg. Seal the bag and shake to combine thoroughly. Refrigerate for at least 1 hour and up to 2 hours.
When ready to fry the chicken, fill a wok, Dutch oven or large cast-iron skillet with about 1 1/2 inches of oil and heat the oil until it registers 375 degrees F on a deep-fry thermometer. Place the flour and cornstarch in a wide, shallow bowl and season with salt and pepper. Place the eggs in another wide bowl.
Drain the chicken pieces. Mix the flour and cornstarch in a shallow bowl and season with salt and pepper. Dredge each piece of chicken in the flour, shaking off excess, then dip in egg to coat. Let excess egg drizzle off. Dredge again in flour and add to the hot oil; the oil temperature will drop. Fry the chicken, turning the pieces occasionally and maintaining an oil temperature between 325 and 350 degrees F, until the chicken is golden brown outside and the pieces register an internal temperature of 155 degrees F on an instant-read thermometer, about 15 minutes. About 5 minutes before the chicken is done frying, add the rosemary and garlic to the oil.
Transfer the fried chicken pieces and fried rosemary and garlic to a pan lined with paper towels to drain, then transfer to a wire rack set over a baking sheet. Sprinkle with salt. Allow the chicken to rest and for the internal temperature to rise to 165 degrees F, then allow to rest for a full 3 minutes longer. Serve the chicken along with the fried rosemary and garlic and lemon wedges. Alternatively, allow to the chicken pieces to cool to room temperature, then re-fry in hot oil until heated through just before serving.
Copyright 2025 Television Food Network, G.P. All rights reserved.
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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😅