I learned years ago; pour just boiled water over pearl onions to cover (may need a weight to keep them down) and let them sit until just cool enough to handle, about 7 to 10 minutes. Take small slice off the root end, grasp it by the top and give a gentle squeeze…. The outside should slide right off leaving you with a perfectly clean pearl onions and little waste, not much labour.😉
Hmm why not do the mushrooms before the bacon? I feel like deglazing during mushrooms gets all the tasty bacon favor stuck to my mushrooms instead of across my stew.
What measurement is "3 gelatin packets" – how many grams? I expect that gelatin is sold in different amounts in different places. The packets I have are 14grams…
Thanks Brian. We are on year 2 of Dinde (turkey) au vin. Which has been a great way to turn thanksgiving up to 11. I’ve added some of your techniques here to shorten up the cook time and keep the flavor. Strong recommend to anyone bored with turkey.
Brian – I love your content and am a long-time fan. I found your channel when I was a brand new doctor during the pandemic and cooking along "with you" was my favourite escape after some brutal hospital shifts. I agree that this recipe very reminiscent to beef bourguignon and I wonder if you've ever tried it with dry white wine instead of red. Maybe also sans tomato paste to keep it en Bianco. I'm definitely considering trying it both ways. Thank you for the education and entertainment!
I learned years ago; pour just boiled water over pearl onions to cover (may need a weight to keep them down) and let them sit until just cool enough to handle, about 7 to 10 minutes. Take small slice off the root end, grasp it by the top and give a gentle squeeze…. The outside should slide right off leaving you with a perfectly clean pearl onions and little waste, not much labour.😉
Love this! ❤❤ This fall will you make chicken Normandy?
Your videos are so good and rewatchable.
Hmm why not do the mushrooms before the bacon? I feel like deglazing during mushrooms gets all the tasty bacon favor stuck to my mushrooms instead of across my stew.
3:32 surfs up kids.
Yum. One of my favorites. Pear onions are such a pain, so I buy them frozen.
What pan is that blue pan pot?
Flash boil your pearl onions for a minute. Then you cut off the pointy tip and squeeze the back, it pops right out of the layer.
What can i replace red wine and bacon with? I can’t use them
What measurement is "3 gelatin packets" – how many grams? I expect that gelatin is sold in different amounts in different places. The packets I have are 14grams…
Highly overrated (and quite expensive) dish, IMO.
Thanks Brian. We are on year 2 of Dinde (turkey) au vin. Which has been a great way to turn thanksgiving up to 11. I’ve added some of your techniques here to shorten up the cook time and keep the flavor. Strong recommend to anyone bored with turkey.
Thumbs down and lost me as soon as he mentioned the wine quality
The way you pronounce it sounds like, chicken of the wind 💨 tho hahahaha
What type of dry wine?
Thank you! I love Coq au Vin!
Some people should not cook!
Mash potatoes are a must for this dish
9:55 "I prefer to keep it boned up" is what my wife said to me after I made this for her for dinner
What would be a good alternative to the mushrooms for those that can't eat them?
Brian got my husband cooking and I can never say thank you enough!!! This is one of our favorites in colder weather
Cooked it twice, came out two times perfect and quite "robust". Everyone loved it. Thanks.
Brian – I love your content and am a long-time fan. I found your channel when I was a brand new doctor during the pandemic and cooking along "with you" was my favourite escape after some brutal hospital shifts. I agree that this recipe very reminiscent to beef bourguignon and I wonder if you've ever tried it with dry white wine instead of red. Maybe also sans tomato paste to keep it en Bianco. I'm definitely considering trying it both ways. Thank you for the education and entertainment!