Ina Garten's coq au vin recipe is absolutely ridiculous

looks good

It wouldn't be my first choice of coq au vin recipe

It looks great, villain!

Opie was obviously downwind when Ina farted.

I'd eat it.

Isn't the original made with rooster? Pretty hard to get your hands on a rooster though.

Looks good to me, and pretty easy to make.

[quote]She doesn't bother marinading the chicken

Oh, dear.

[quote]marinading

Marinating.

I'm not going to watch the video but if it's this recipe, then it looks fine. My old go-to coq au vin didn't call for marinating, either.

American ideas about cookery are just so embarrassing. If you presented that as a coq au vin anywhere in Europe (and I even include the UK in that) you'd be laughed out of the room.

Cookery!

How do you make European coq au vin, r10?

How do you make European coq au vin, r10?

Ina believes in keeping things simple. She does not do overly complicated recipes.

R10 is full of shit. I have French cookbooks from France, and I lived in France, and ate coq au vin in France. This is what coq au vin is.

The only small liberties Ina took are: She substituted bacon for lardons, which we call pork belly or fatback. Unsmoked bacon. And she used frozen onions. Nobody wants to blanch and peel baby onions anyway, so that's fine with me.

Some French recipes use whole peeled shallots instead of onions, and cook them in the stew from the beginning. One of my recipes says bouquet garni, which is whatever the fuck you want. Thyme is the predominant flavor in BG, so why not simplify? One ridiculous French recipe suggests adding sauce madere or bordelaise, which is way too much work for a simple dish. A brown roux might be good though.

Things that I and French bitches have done are: Use potato starch slurry to thicken the sauce, which makes it more shiny and less gloppy; a spoonful of ketchup browned with the aromatics; and finally and I don't recommend this, cooking the stew in a pressure cooker. Doesn't work well with chicken or carrots, both of which get off-aromas from pressure cooking.

My friend worked with Jeffrey at Yale. Apparently he is absolutely loathed by everyone he comes in contact with there.

Poor Ina.

Ina dutch oven’s Jeffrey. Imagine how bad her farts stink!

[quote]She doesn't bother marinading the chicken in the wine and stock.

Why marinate chicken? Is it just an American thing? In Italy I noticed that only game might get marinated and occasionally some types of fish but chicken or beef never.

Do French recipes ever call for it?

Why onions AND pearl onions. Doesn't that make the dish too "oniony"?

Barefoot Contessa loves cock!

R20, not as much as Jeffrey does.

Jeffrey just LOVES my farts!

OP One never should inquire about Ina’s weight. It’s just not done. That’s just the way she looks. Deal with it. I think she looks tremendous! And I love her little flair such as popping her collar. Plus, she would look ridiculous as a skinny woman!

Has she ever considered selling shents on QVC--or would that be too déclassé for her?

[quote] Isn't the original made with rooster? Pretty hard to get your hands on a rooster though.

Yes, coq = rooster/cock. But nearly all the chicken sold at American supermarkets is rooster. Hens are allowed to live to lay eggs.

Snobby OP has obviously never read Larousse Gastronomique:

Coq au Vin (from an old recipe) Larousse Gastronomique (1938)

Cut into six pieces a young chicken from Limagne. In a casserole pot, add 2 T butter and 4 T lard, then trim and add some small onions. When they are ready, add to the pot the chicken pieces, a small clove of garlic, minced, a bouquet garni, and morels or mushrooms. Brown on high heat, then degrease. Add a finger of good brandy, flambe, then add a half liter of wine from Auvergne. After cooking on high heat, remove the chicken, then serve it with the sauce, thickened with beurre manie.

However, a much more recent recipe from Bon Appetit asks for a marinated chicken. I would call that an AMERICAN version.

[quote] OP One never should inquire about Ina’s weight. It’s just not done. That’s just the way she looks. Deal with it. I think she looks tremendous! And I love her little flair such as popping her collar. Plus, she would look ridiculous as a skinny woman!

Ina Garten's recipes all work. They have been tested and the editing is good. There are no blind alleys or booby traps. They work.

But for Coq au Vin, go with Julia Child. EXCEPT Ina is right about the frozen pearl onions. Julia's fresh pearl onions will add 30 to 45 minutes of the most soul crushing work. And for what? They get stewed anyway.

Julia also states this can be prepared with white wine. I like it better that way. Go for it.

Well Jeffrey just LOVES my fart scented coq.

Ina's Italian recipes are not very good -- she's not really the chef to go to for that -- but her French-inspired and American fare is usually good. Oh, and her cocktails, too.

This is the recipe in which Ina adds oil to the pasta cooking water:

Blasphemy!

[quote] OP One never should inquire about Ina’s weight. It’s just not done. That’s just the way she looks. Deal with it. I think she looks tremendous! And I love her little flair such as popping her collar. Plus, she would look ridiculous as a skinny woman!

I love Ina and her recipes. However, pearl onions are terrible. Ina puts them in her chicken pot pie too.

R27 I get your point. I was a lot thinner at that age too. But as a senior woman we have only seen her at the pleasantly plump stage. It would be weird to see her thin at this age.

I would never cut meat on a wood cutting board...ugh.

I made these a while back and they came out good. It was weird having to buy frozen OJ concentrate though. I hadn't bought that since the '70s. (And since the recipe only used two tablespoons, I still have plenty left!)

I am preparing to make ina's coq au vin recipe. What's wrong with it?

I have to buy cognac. What does she use?

R25 - what kind of bullshit is that? No - we do not eat rooster in the US and they are not in every supermarket.

Why do you post shit that's just a thought in your head and no facts?

HE some asshole that against frenc food. I have seen his posts before. He is a freedom fry asshole. Remember that.

Has Ina farted yet today?

R33, you can leave the pearl onions out of chicken pot pie, coq au vin, and boeuf bourguignon. I do. I hate them. Alternately, you can add them for flavor, then leave them on your plate instead of eating them. For me, it's enough to use onions as an aromatic in the beginning.

Onions make ya fart!

[quote] I have to buy cognac. What does she use?

Really GOOD cognac

R36, I'm sure they're wonderful, but what are they doing on a coq au vin thread?

[quote] [R33], you can leave the pearl onions out of chicken pot pie, coq au vin, and boeuf bourguignon. I do. I hate them. Alternately, you can add them for flavor, then leave them on your plate instead of eating them. For me, it's enough to use onions as an aromatic in the beginning.

Yes R42 I I swap the pearl out for any other type of onion.

I had an employer I cooked for and she requested Ina's Coq au Vin, provided me with a recipe, which I followed. I don't eat meat or poultry so I did not try it, but she and her husband were very happy with it and asked me to make it again.

It grates on my nerves when celebrity cooks like her and Martha Stewart say stuff like "...next we're going to add a half a cup of olive oil, good olive oil". That's like saying "not that cheap shit from Save-A-Lot".

Jeff is probably out pounding 19 year old coeds while Ina stuffs her fat face.

Whatever happened to that really butch landscaper lesbian with the spiky blond hair and overalls, who would stop by on her show?

Coed? Ha! More like the pool boy.

I wouldn't touch Erna's cow!

Oh wait...that's something completely different!

[quote] Jeff is probably out pounding 19 year old coeds while Ina stuffs her fat face.

At age 74, really?

R48, it probably stems from the "cooking wine" in the vinegar aisle which is complete and utter garbage. You always want to use a wine you would drink.

Did you guys know that Jeffrey Lieutenant in the 82nd Airborne Division? That’s a pretty tough outfit to belong to. Who knew Jeffrey was that butch?

Sorry meant to say Jeffrey was a lieutenant.

Didn't the cow refuse to sign an autograph for some sick child or person one time. I stopped like her after I heard that.

[quote] Didn't the cow refuse to sign an autograph for some sick child or person one time. I stopped like her after I heard that

No she didn’t and you obviously never liked her.

R57, she sure did. Not just once, but twice.

The recipe looks ok, though I’m unlikely to make it. I’m also not a great fan of garlic mashed potatoes.

Fascinated to learn That Jeffrey is unpopular at Yale.

Ina was very pretty in her wedding photo.

Let’s retire the fart jokes.

Ina must be so loaded from all her food media and ventures. She seems like a nice lady, maybe a little stand-of fish by necessity (people’s behavior around her is likely disinhibited and pushy, and she probably gets barraged with frau fans). She seems smart and no-nonsense. My sisters all admire her, and felt bad when one fan asked her why she never had any children, and got a curt reply from Ina, and rightly so. That’s an oddly personal question, and probably a hurtful one.

[quote] [R57], she sure did. Not just once, but twice.

Nope she didn’t.

[quote] Fascinated to learn That Jeffrey is unpopular at Yale.

Have we learned that or did 1 person post an unsubstantiated rumor?

[quote] Yes, coq = rooster/cock. But nearly all the chicken sold at American supermarkets is rooster. Hens are allowed to live to lay eggs.

This is utter bullshit. Unless it’s sold as a capon at the specialty butcher counter, you’re buying hens and hen parts at the market. Rooster chicks are generally culled and mulched.

Chicken nuggets washed down with some Franzia are just as good.

R27: I think she looks tremendous!

Yes indeed. This from Google Dictionary:

tre·men·dous

/trəˈmendəs/

adjective

very great in amount, scale, or intensity.

"Ina has a tremendous figure"

[quote]Rooster chicks are generally culled and mulched.

As they should be.

R58 Is that you Ina, you cunt.

[quote]It grates on my nerves when celebrity cooks like her and Martha Stewart say stuff like "...next we're going to add a half a cup of olive oil, good olive oil". That's like saying "not that cheap shit from Save-A-Lot".

They're correct in doing so. Cheap olive oil is often nasty smelly stuff that'll give a dish a taste you don't want.

Remember when she farted next to Matt Lauer? He was gagging and tried his best to hold it together. So memorable.

[quote] I have to buy cognac. What does she use?

I would use Courvoisier or Hennessy.

[quote] It grates on my nerves when celebrity cooks like her and Martha Stewart say stuff like "...next we're going to add a half a cup of olive oil, good olive oil". That's like saying "not that cheap shit from Save-A-Lot".

I always took it even more negative: "Use good olive oil; not that cheap shit that you have in your pantry."

The difference between Martha and Ina is that Martha would expect you to press your own olive oil from the fruit you harvested from your 20-acre orchard right outside your kitchen.

Martha keeps her recipes and methods pretty simple.

Has anyone tried Adrienne Hew's '50 Ways to Eat Cock'?

R6/R15 A Capon works well, subbing for the Coq...though they're spendy. R38 If you need to save and won't necessarily drink the rest of the Cognac, you can substitute a nice French brandy, and no one will know the difference. I'd recommend St. Remy, it's often on sale, and fine enough to drink.

Try again

OP, what would you marinate the chicken in?

Invite Kayleigh over for dinner and serve squab.

R77 Not OP, but it's customarily: Red wine, (preferably Burgundy, or Pinot Noir if you're using American wine) onion, carrots, garlic, peppercorns, Bay leaves, and a few TBS of chicken fat, butter, or oil...

^ some add celery to the marinade as well.

R78 "Invite Kayleigh over for dinner and serve squab."

Uh oh...

So you would marinate the chicken in that mixture, the fry off the lardons, onion, garlic and chicken, then add the liquid?

"Don't tell Jeffrey..."

Nigella Lawson published a recipe for a white wine coq au vin with green grapes. I think was it coq au Riesling and seemed like a less lighter, summery stew.

R65 I did not know that. I did not mean it as a put down. I thought it meant awesome! I have been schooled.

Simple and delicious coc au vin.

Flour chicken breast parts. Brown in butter. pour in wine (your favorite).

Cover and let it simmer. Check it regularly to see it stays thick-ish and doesn't burn off. I add more wine along the way, sometimes more butter. Sometimes a tad more flour. I make pasta and the sauce makes a delicious sauce. It even tastes good cold for lunch the next day - but it's also good just reheated in the microwave. I also add lemon squeezes which adds to the flavor.

I used to do this with pork chops as well instead of chicken.

^^^ Oh I forgot. I use rosemary and sage seasoning.

For you R82

R84 I've made an excellent white Burgundy version, similar to Nigella's.... I left out the grapes however.

I would cut out the pearl onions and use more mushrooms. I am going to get the regular onions, what kind should I get? Yellow? I usually use red onions. Red Onions would not work in this, right?

Yellow Onions, or does not matter?

I am so glad someone posted this, even though it's shady. I am going to do this for a small thanksgiving meal. Something different, but fabulous.

I am so glad someone posted this, even though it's shady. I am going to do this for a small thanksgiving meal. Something different, but fabulous.

r90, if red onions are what you like, use them. You're talking about in the beginning when you saute the onions, right? I wouldn't add any onions at the end as a replacement for the frozen pearl onions.

Why "shady," r92?

Op post is shady to Ina. But everyone else is like, "oh, i want to make this."

I would avoid red (purple) onions unless you're using red wine. I've used red onions before (in cooked dishes) and the color takes over (dominates) the appearance of the final product.

R95 Agreed. The taste will be different as well after stewing. Shallots are nice. I would sub white for yellow before using red. There's an Epicurious easy Coq au Vin recipe for anyone interested, but not willing to marinate for a day or two. Marinating makes all the difference with this dish IMHO, so I agree with OP. A splash of Brandy or Cognac is a nice addition.

WHET to her best gal pal Tiara?

I wish she'd have the beefy Joe Realmuto from Townline BBQ on more often. He reminded me of Brad Garrett. I stopped in Townline BBQ once and he was behind the counter chopping veggies.

Okay what is good cognac (for this dish)?

Black Hennesey or Gold Hennessey

I like how she says in her roundabout condescending way, “Don’t use those shitty button mushrooms, you poor disgusting proles.”

Could I use a Reynolds Oven Bag to make this?

In other words, despite his pedigree, Pépin couldn’t be less of a snob. A classic French omelet isn’t better than a diner-style one; “it’s just different.” He uses potato starch in his quenelles Escoffier because arrowroot is too expensive. Plain white button mushrooms from the supermarket “are maligned a great deal, in my opinion.”

That Barefoot Cunt-tessa just needs to stop, and needs to develop a knock off Jenny Craig dish, she needs it.

I prefer Sandra Lee and her festive Christmas cocktail tree, besides she's thin, blond and fabulous.

Ina is a fatty. She should cook healthier dishes.

American poultry meat is spongy and moist and doesn’t require long marinating or exceptionally long cooking time, especially roasting hens. Game birds and old roosters, if you can even find one, are tougher and benefit from those treatments. I’m #teamIna on this one and think that her easier method will make a satisfying meal. As someone mentioned above, her recipes are really well tested and come out perfect.

I wonder what her aversion to children is all about. Does she have stock in Silver Shamrock Novelties?

Stephane Nguyen gives you a much more interesting and elegant approach to coq au vin.

Ina Garten, for whatever her strengths, if any, is thoroughly inelegant. She drags things down, down, down.

Here you go, OP. Just give up and cook the damned thing in your Instant Pot.

R105 I respectfully disagree. The marinade in the classic recipe is to impart the wine flavour deep into the bird, not so much to break down tendons, or less tender meat. Chemically, a 750ml bottle of burgundy doesn't contain enough acid for that, nor does it contain any enzymes. Straight brandies, even less acid.

Since the modern birds requires far less strewing time, all the more reason for the importance of the marinade, as it will have less time for the flavour to penetrate during cooking time.

I've had the quickie versions, and they are a completely different result. Colour of the meat is noticeably different as well. I've made 12 hr. marinade, one day, and two days... Two days is best IMHO. The reason why the quickie version tastes better the next day or so, is because the chicken has had time to absorb the flavour.

Whatever happened to Ina's coterie of homosexualists?

[quote] Whatever happened to Ina's coterie of homosexualists?

I’m the alpha homo. Ina’s coq is all for me.

Ina using Jeffrey as a prop stole that idea from me. I used family before she did.

I liked that uptight white woman much better. What was her name? Parthy Stewart? Her show always put me to sleep.

I loved the local cheese lady. She was so awkward in the pre-taped segments.

I re-watched OP's video again. It's a fairly straightforward recipe. My main gripe is the costs of some of the ingredients. Just get some chicken thighs and drumsticks vs. asking your butcher to break down a whole chicken for you. Don't buy a whole bottle of Cognac to make this, perhaps look for a couple of those mini bottles of liquors, like brandy instead. There are plenty of fine table wines that would work fine in this as well. Fresh thyme (at least where I live) can easily cost $4-$5 for a small pack of it.

It's just the thought of taking humble inexpensive ingredients like chicken thighs/drumsticks, a nice table wine, some carrots/celery/mushrooms, along with some butter and flour, quickly defeats the purpose when you add some of the other ingredients she recommends.

[quote]It grates on my nerves when celebrity cooks like her and Martha Stewart say stuff like "...next we're going to add a half a cup of olive oil, good olive oil". That's like saying "not that cheap shit from Save-A-Lot".

That's exactly why they say it. It's not for their benefit... have you paid attention to American audiences?

If you don't tell them they'll use shit from the Dollar Tree and wonder why it tastes like... shit.

R6 You mean a cock?

R73 and a lot of the reviews for Martha's recipes aren't great. Ina's consistently get good reviews.

Did R10 ever return?

[quote]My main gripe is the costs of some of the ingredients.

You must be new to Ina. That's her whole shtick. She tries to pretend that she's rich by using the most expensive ingredients she can find. Didn't you understand her fakery when she called herself a contessa? She used to be a US government clerk, for gods sake.

R115 And coq au vin is actually a humble homestyle dish.

What is GOOD Cognac?

I need help with the cognac. Hennessy Black or Gold (for this dish)?

What does Ina use? What is a good cognac to use?

Ina has bad gas! Pee you!!!!

Ina’s simplified recipes reflect the fact that she’s a caterer, not a chef.

If Coco Chanel married Bobby Van, she'd be Coco Van.

I suspect a lot of triggered pissed of fraus on this thread. Ina is their patron saint.

[quote] Ina’s simplified recipes reflect the fact that she’s a caterer, not a chef.

The implication is that chefs do do simple recipes. Which is idiotic and patently false. As far as Ina goes. She is a home cook creating recipes for home cooks. Formal training would not change her mission. Which is to provide simple recipes for home cooks. There are any number of trained chefs doing the same thing.

[quote] I suspect a lot of triggered pissed of fraus on this thread. Ina is their patron saint.

I suspect that you are not aware of Ina’s broad appeal. Her fans include various demographics. But hey you obviously just wanted to take a cheap shot at both Ina and women. So you succeeded there. Even though your assessment is incorrect.

The implication is that chefs don’t do simple recipes.

[quote]I suspect that you are not aware of Ina’s broad appeal.

Yeah, a lot of fat broads watch the show.

R126... Ina does simplified recipes... that always turn out and the majority of which, are pretty damn good.

Hi Ina/r127!

I marinated my chicken for coq au vin once, with the carrots and onions as described in the recipe. Everything was this hideous purple color. It tasted good but looked like an abortion.

If you can’t make it yourself, store bought is fine!

Store-bought coq au vin?

I'm uninterested in Ina Garten's coq!!!

I love this time of year because that means Ina's Thanksgiving shows will be on and she'll tell the story of her friend who accidentally set her oven to clean on Thanksgiving.

Onions:

Red - best for grilled dishes or thin sliced in salad

Yellow - sautéing

White - raw, in salads and sandwiches

I like red onions raw, in salads and with a burger.

He didn't look too comfortable fucking her, he could barely maintain his erection. He thinks it gives him cred to go to the straight side. He was actually shaking in that clip...he was terrified.

R127 Sounds like you got a dog in the fight for some strange reason. All for hateful fat cunt who turns down children dying with cancer. Perhaps you should go swallow some broken glass.

Ina is just not a kid-person. Not everybody aspires to be a frau like Mother Pence.

Sounds like someone thinks Ina may have been visiting a certain bathroom at the Bellagio after hitting the buffet.

My recipe is better , I'm wealthier and my husband have a bigger cock.

Mine also looks purple R132, but that happens whether it marinates or not.

Right, R140, you don't have a dog in this fight at all.

I do like that R139 posted in the wrong thread and no one seems to have even noticed.

and yet what r139 wrote sounds exactly like what one would imagine the Gartens’ sex life to be like.

Who cares about coq au vin anyway. French food is OVERRATED.

R145. Oh yes dear,, only you noticed.

Ina Farten is a fat old cow. She looks like she smells. I’m sure the air surrounding her smells like fart.

Can I serve this dish to a recovering alcoholic?

How would you like to see all that quivering buck naked on the bed waiting for you to mount her.

Ina was hardly a "government clerk." She was a nuclear policy analyst for Richard Nixon, you idiot. Why the hate? I find her very soothing and put her show on when I need to relax.

[quote]In Washington, Garten worked in the White House while earning an MBA[2] at George Washington University; Jeffrey worked in the State Department, completing his graduate studies. Garten was originally employed as a low-level government aide, and climbed the political ladder to the Office of Management and Budget. Eventually she was assigned the position of budget analyst, which entailed writing the nuclear energy budget and policy papers on nuclear centrifuge plants for presidents Gerald Ford and Jimmy Carter.[10][11]

Farts all around !

Serious question: does all the booze burn off?

R152 see R142.

Yes, it does R155.

r157 That's a myth.

When it comes down to it, I'd prefer a stewed chicken and a glass of red wine.

So it's just one guy posting all the Ina fart jokes? Obsession!

Chicken with wine as Italians do it: flour the pieces, brown in olive oil with garlic and rosemary or sage, add salt and peppier, add white wine, let simmer until done. And there you are.

I don't go for this fad of marinating/brining/putting rubs on perfectly good cuts of meat. Unless, as mentioned above, it would be gamy or tough without it, or you're using some quick cooking method like broiling.

R162 I agree. Good meat and especially chicken with its delicate flavour needs no brining. I remember when the brining fad started I followed a NYTimes recipe for brined chicken. The recipe called for orange juice and a whole list of things. It was so mushy and awful with no chicken flavour I threw it away.

Wasn't the whole reason for coq a vin to get rid of old, tough poultry?

Brining can make meats taste mealy and spongy.

In coq au vin, marinading only makes sense if you have a true old bird in the pot that needs tenderizing.

BUMP

i need to make this. HELP

I like her show and cookbooks, but Ina is one of those celebrities who are probably best experienced from a distance. She has problems keeping friends and admitted she has no female friends. One friend she often mentioned, the infamous Barbara Liberman, is no longer her friend and I think they live next door to each other.

Barbara got sick of smelling Ina’s farts all the way from next door.

[quote] Ina is one of those celebrities who are probably best experienced from a distance. She has problems keeping friends and admitted she has no female friends

Like Ina, I am exclusively friends with women who want to fuck me. Straight women can't handle our purity, our strength, our wild sexuality.

Who knew Ina was such a divisive topic? (I like her.)

And boneless chicken breast is starting to gross me out. It IS spongy, even when you get the “good” ones, like Bell & Evans. I like the pieces on the bone, with skin and veins and the cartilage you have to put on the side of your plate. I’m thoroughly American, but the prissiness regarding meat seems to be one of our traits. It’s an animal and you’re eating its cooked carcass. Might as well eat Soylent Green if you can’t handle some bones and skin.

My coq au vin is in the oven now. An hour away from chicken falling off the bone, melt in your mouth, with a rich wine sauce. Hopefully, this is good.

Never be around Ina after she has eaten coq. The farts she lets out are deadly!

Cock Oh Van

Interesting.

I’ve always stayed away from cookbooks and cooking shows. I’m just really into experimenting in the kitchen, & making some horrible food that I wouldn’t feed a dog, but coming up with some really good shit, too.

But perhaps I should check this shit out?

I like this lady’s “keep it simple” approach to this dish I had no idea even existed.

Thanks, OP! 😘😘😘

p.s., “Coq” means cock, aka as a rooster, in French, so I came across the recipe using chicken, since chicken or “rooster” for us technical, borderline aspies, is part of the actual title of the recipe. Lol 😂

Ina, where can I find a "really good" coq?