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Coq au Vin Done Right (Michelin Technique)

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Coq au Vin Done Right (Michelin Technique)

Uploaded: 2026-01-28

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This is Coq au Vin cooked using Michelin-star technique and served to Pierre Koffmann. In this video, a Michelin-trained chef breaks down how to make restaurant-quality Coq au Vin at home, inspired by the methods of legendary three-Michelin-star chef Pierre Koffmann. Rather than blindly following tradition, we focus on why each step matters — from brining the chicken instead of marinating it in wine, to building flavour through proper caramelisation and controlled reduction. You’ll learn how chefs actually cook Coq au Vin: • Why brining creates juicier chicken than wine marinades • How to brown chicken properly without burning the sauce • Why garnishes are cooked separately in Michelin kitchens • How to balance red wine, stock, and aromatics for a refined sauce • A classic French finishing technique using chicken liver for richness This is not a shortcut recipe. It’s a technique-led Coq au Vin, showing how a traditional French dish becomes something worthy of a Michelin kitchen — while still being achievable at home. If you’re searching for: • A classic Coq au Vin recipe • Michelin chef techniques • How to cook Coq au Vin properly • French chicken recipes done right This is the version to learn from. INGREDIENTS 1 Chicken 1L Water Bay Leaf Peppercorns Thyme 50g Salt 1 Carrot 2 Shallots 30g Plain Flour 125ml Cognac 600ml Red Wine 300ml Reduced Chicken Stock 300ml Beef stock Bouquet Garni (Piece of the dark green end of the leek, bay leaf, thyme) 150g Smoked Lardons 250g Button mushrooms 15 Pearl onions 1 Chicken liver (optional) Fresh Parsley RECIPE 1. Mix the brine ingredients in a bowl to dissolve the salt. 2. Break the chicken down into pieces, place in the brine, cover and leave to marinate for 4 hours. 3. If using a whole chicken, cut the carcass into 3 - 4 pieces and roast on 180C until golden. 4. After 4 hours, remove the chicken from the brine and pat the chicken dry. Dust with flour. 5. In a wide based pan, add a dash of olive oil and on a medium heat, brown the skin of the chicken until golden. Turn the chicken over to briefly colour the exposed flesh. Remove from the pan and set aside. 6. If using unpeeled pearl onions, cut the roots off the pearl onions, blanch for 2 mins in simmering water and refresh in ice water. Pinch the end of each onion so they pop out. 7. Add the lardons to the same pan as the chicken and saute until golden. Set aside 8. Add the mushrooms and saute on a medium high heat until starting to colour. 9. Add the pearl onions in with the sauted muchrooms and continue to sautee for 4-5 minutes until lightly browned. Set aside with the lardons 10. Next cut the shallot and peel & cut the carrot into big chunks 11. In the same pan, sauté the onions and carrots vegetables on the same medium heat and cook until just softened and starting to colour (about 5-7 minutes). 12. Turn the heat to medium high and add the cognac and either stir until the brandy has almost entirely evaporated or light the pan to flambee off the alcohol 13. Pour in the wine and allow to reduce by 2 thirds 14. While the wine is reducing, add the roasted carcass, garlic and bouqet garni 15. Add the chicken stock & beef stock, bring to a gently simmer and return the chicken to the pan, skin side up. 16. Cover with a cartouche and simmer for 20-30 mins or until the thickest part of the chicken thigh’s juices run clear 17. Remove the chicken and set aside and strain the sauce to remove the shallot, carrot, bouqet garni and roasted carcass. 18. Reduce the sauce until it starts to thicken slightly and taste balanced 19. Blitz through the chicken liver and pass the sauce through a sieve back into the pan 20. Return the chicken along with the mushrooms, lardons, pearl onions and fresh parsley to coat with the sauce. Warm through and serve! VIDEO CHAPTERS 00:00 - Coq au Vin for Pierre Koffmann 00:58 - Making the Brine 01:08 - Breaking Down the Chicken 01:35 - Why We Brine the Chicken 02:13 - Preparing the Chicken Legs 02:48 - Roasting the Chicken Bones 03:01 - Brining the Chicken 03:03 - Rinsing & Drying the Chicken 03:16 - Dusting the Chicken with Flour 03:25 - Browning the Chicken 04:37 - Cooking the Garnish Separately 04:47 - Roasting Bacon, Mushrooms & Onions 06:12 - Removing the Chicken from the Pan 06:18 - Rendering the Bacon 06:41 - Using Fat to Build Flavour 07:12 - Preparing the Mirepoix 07:30 - Browning the Mushrooms 08:09 - Cooking Shallots & Carrots 08:17 - Making the Bouquet Garni 08:29 - Adding the Roasted Bones 08:38 - Adding Red Wine 09:11 - Adding Garlic & Seasoning 09:27 - Adding Stock 10:01 - Adding Cognac 10:37 - Reducing the Sauce 10:49 - Adding Bouquet Garni & Stock 11:05 - Returning the Chicken to the Pan 11:26 - Simmering the Coq au Vin 11:50 - Adding a Cartouche 12:06 - Checking the Chicken Is Cooked 12:21 - Reducing & Straining the Sauce 12:51 - Finishing with Chicken Liver 13:36 - Warming the Sauce 14:05 - Recombining Chicken & Sauce 14:16 - Adding the Garnish 14:25 - Final Dish & Tasting

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description: This is Coq au Vin cooked using Michelin-star technique and served to Pierre Koffmann. In this video, a Michelin-trained chef breaks down how to make restaurant-quality Coq au Vin at home, inspired by the methods of legendary three-Michelin-star chef Pierre Koffmann. Rather than blindly following tradition, we focus on why each step matters — from brining the chicken instead of marinating it in wine, to building flavour through proper caramelisation and controlled reduction. You’ll learn how chefs actually cook Coq au Vin: • Why brining creates juicier chicken than wine marinades • How to brown chicken properly without burning the sauce • Why garnishes are cooked separately in Michelin kitchens • How to balance red wine, stock, and aromatics for a refined sauce • A classic French finishing technique using chicken liver for richness This is not a shortcut recipe. It’s a technique-led Coq au Vin, showing how a traditional French dish becomes something worthy of a Michelin kitchen — while still being achievable at home. If you’re searching for: • A classic Coq au Vin recipe • Michelin chef techniques • How to cook Coq au Vin properly • French chicken recipes done right This is the version to learn from. INGREDIENTS 1 Chicken 1L Water Bay Leaf Peppercorns Thyme 50g Salt 1 Carrot 2 Shallots 30g Plain Flour 125ml Cognac 600ml Red Wine 300ml Reduced Chicken Stock 300ml Beef stock Bouquet Garni (Piece of the dark green end of the leek, bay leaf, thyme) 150g Smoked Lardons 250g Button mushrooms 15 Pearl onions 1 Chicken liver (optional) Fresh Parsley RECIPE 1. Mix the brine ingredients in a bowl to dissolve the salt. 2. Break the chicken down into pieces, place in the brine, cover and leave to marinate for 4 hours. 3. If using a whole chicken, cut the carcass into 3 - 4 pieces and roast on 180C until golden. 4. After 4 hours, remove the chicken from the brine and pat the chicken dry. Dust with flour. 5. In a wide based pan, add a dash of olive oil and on a medium heat, brown the skin of the chicken until golden. Turn the chicken over to briefly colour the exposed flesh. Remove from the pan and set aside. 6. If using unpeeled pearl onions, cut the roots off the pearl onions, blanch for 2 mins in simmering water and refresh in ice water. Pinch the end of each onion so they pop out. 7. Add the lardons to the same pan as the chicken and saute until golden. Set aside 8. Add the mushrooms and saute on a medium high heat until starting to colour. 9. Add the pearl onions in with the sauted muchrooms and continue to sautee for 4-5 minutes until lightly browned. Set aside with the lardons 10. Next cut the shallot and peel & cut the carrot into big chunks 11. In the same pan, sauté the onions and carrots vegetables on the same medium heat and cook until just softened and starting to colour (about 5-7 minutes). 12. Turn the heat to medium high and add the cognac and either stir until the brandy has almost entirely evaporated or light the pan to flambee off the alcohol 13. Pour in the wine and allow to reduce by 2 thirds 14. While the wine is reducing, add the roasted carcass, garlic and bouqet garni 15. Add the chicken stock & beef stock, bring to a gently simmer and return the chicken to the pan, skin side up. 16. Cover with a cartouche and simmer for 20-30 mins or until the thickest part of the chicken thigh’s juices run clear 17. Remove the chicken and set aside and strain the sauce to remove the shallot, carrot, bouqet garni and roasted carcass. 18. Reduce the sauce until it starts to thicken slightly and taste balanced 19. Blitz through the chicken liver and pass the sauce through a sieve back into the pan 20. Return the chicken along with the mushrooms, lardons, pearl onions and fresh parsley to coat with the sauce. Warm through and serve! VIDEO CHAPTERS 00:00 - Coq au Vin for Pierre Koffmann 00:58 - Making the Brine 01:08 - Breaking Down the Chicken 01:35 - Why We Brine the Chicken 02:13 - Preparing the Chicken Legs 02:48 - Roasting the Chicken Bones 03:01 - Brining the Chicken 03:03 - Rinsing & Drying the Chicken 03:16 - Dusting the Chicken with Flour 03:25 - Browning the Chicken 04:37 - Cooking the Garnish Separately 04:47 - Roasting Bacon, Mushrooms & Onions 06:12 - Removing the Chicken from the Pan 06:18 - Rendering the Bacon 06:41 - Using Fat to Build Flavour 07:12 - Preparing the Mirepoix 07:30 - Browning the Mushrooms 08:09 - Cooking Shallots & Carrots 08:17 - Making the Bouquet Garni 08:29 - Adding the Roasted Bones 08:38 - Adding Red Wine 09:11 - Adding Garlic & Seasoning 09:27 - Adding Stock 10:01 - Adding Cognac 10:37 - Reducing the Sauce 10:49 - Adding Bouquet Garni & Stock 11:05 - Returning the Chicken to the Pan 11:26 - Simmering the Coq au Vin 11:50 - Adding a Cartouche 12:06 - Checking the Chicken Is Cooked 12:21 - Reducing & Straining the Sauce 12:51 - Finishing with Chicken Liver 13:36 - Warming the Sauce 14:05 - Recombining Chicken & Sauce 14:16 - Adding the Garnish 14:25 - Final Dish & Tasting
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Coq au Vin Done Right (Michelin Technique)

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