Ep 5. The Secret to Coq Au Vin

In this episode of Secrets of a Restaurant Chef, renowned chef Anne Burrell reveals her secrets to making the classic French dish Coq au Vin. She begins by explaining the importance of properly browning the chicken for optimal flavor and texture, and demonstrates her technique for achieving the perfect golden brown color.

Next, Burrell moves on to the wine, which is a crucial component of Coq au Vin. She stresses the importance of using a good quality wine, and explains how the tannins in red wine help to tenderize and flavor the chicken. Burrell also discusses the types of wine that are best suited for this dish, and offers her recommendations for selecting the perfect bottle.

Once the chicken and wine have been prepared, Burrell puts together the rest of the ingredients, which include bacon, mushrooms, onions, carrots, and garlic. She explains how each of these elements contribute to the dish, and provides tips for preparing them to maximize their flavor.

As she cooks, Burrell shares her insights into the overall cooking process, emphasizing the importance of taking one's time and allowing the flavors to develop. Throughout the episode, she also discusses her personal philosophy on cooking, which emphasizes fresh, high-quality ingredients and careful preparation.

Once the Coq au Vin is complete, Burrell serves it up to her guests, who are impressed by the rich, complex flavors and tender, succulent chicken. Throughout the meal, she offers additional tips and insights into the dish, demonstrating her extensive knowledge of French cuisine and her skill in the kitchen.

Overall, this episode of Secrets of a Restaurant Chef is a master class in classic French cooking, offering viewers an in-depth look at the secrets behind one of the most beloved dishes in the culinary world. With her expert guidance and engaging personality, Anne Burrell inspires viewers to try their hand at Coq au Vin and other classic French dishes, and to embrace the joys of cooking with fresh, high-quality ingredients.