@staceykoziel4531
"Save That Sack of Chicken Wine" sounds like a killer country song.
@cassieprice4382
I’ve been married 14 years. I am a fairly decent home cook. So is my husband. Watched this at lunch. Went grocery shopping. Made this for dinner. I have never in my entire marriage gotten so many compliments on a dish. Team Shallot! Black Box Cab Sav.
@Left-handed-liberal
I've been wanting to make this for weeks since I 1st saw this, and I finally did, and it came out AWESOME! I used peppered bacon, and it gave it a little kick. I'm a cook at a health care facility, and I can totally make this at work. We have 80ish residents, and boneless thighs would be perfect, even if they do fall apart. We've also had leg strips before that we used for a stir fry that's not on our menu rotation anymore. I can't wait to make this again!
@chasee3667
Great video Brian. Just wanted to say, I appreciate how specific you are with your recipes/videos. I don't ever have to guess how to make something when I am following along. And I have made A LOT of your recipes, all with success. Looking forward to making this one. Keep up the good work, man. Cheers!
@kiro9291
it's wholesome that Brian got sponsored because he always loved the product
@monkeygraborange
I’ve been making this dish for as long as I can remember. I use a mix of drums and thighs because why not? I also use Malbec for the wine because the flavor is intense when cooked, and I always toss in a handful of frozen peas at the end because green. That final reduction is key, and it took me forever to figure that out! Thanks for sharing. 👍
@kelsfavsarefull
i love your videos - there's not an ounce of fat on them. they're quick, you explain why you're doing things the way you're doing them in a way that's educational and informative and why it's better than other methods, and it's accessible enough that even the most beginner of beginners like me feel like i can make something really good even though i don't have a lot of experience. thank you!
@TaraRossato
Brian got my husband cooking and I can never say thank you enough!!! This is one of our favorites in colder weather
@edjarrett3164
I really like how you highlight how proteins should be cooked to minimize cooking time. I don’t think many people understand your departure from the traditional recipe. Roasting the chicken drumsticks is a huge time saver with better results. While pricey, the cognac deglaze was amazing. The results were really amazing. Nice work!
@Owl_Coup_Productions
Can't go wrong with a nice Coq on a cold winter day!
@donkeyfacepunch
Congrats on landing Better than Bouillon as a sponsor. That’s massive.
@sandegeorge542
The parchment lid is genius. And glad you recommend oven roasting the chicken. I look forward to making this soon.
@skrambl
Thanks Bri! Made this tonight for a friend's visit, along with your "better" baguette, your roasted brussels sprouts, and your apple galette for dessert, plus your cinnamon bread with a twist this morning for breakfast. Everyone loved everything. Thank you for your meticulously researched, well documented, and brilliantly videod recipes. You are truly in a class of your own.
@jklphoto
Classic B-man. Pro techniques, well-tested recipes, debunks tradition (searing chicken in skillet), relevant sponsorship, all delivered with flawless production values!
@samiam32
The fact that Better Than Boullion sponsored your video is brilliant. I’ve been using their product for the last 2 months BECAUSE OF you, BRIAN LAGERSTROM. The least they could do is throw you a roasted bone than has been simmering for 6+ hours.
@davidhsherrod
Made this for New Year's Eve. Absolutely amazing. Delicious. Wonderful. Thank you, Brian, for helping me up my kitchen game in 2023. Looking forward to 2024!!
@legitDE
Hey Brian, I cooked this dish on Christmas Eve for my mom and I and I loved the baking of the chicken in the oven. I tried other Coq au Vin recopies, and I came to the conclusion that the skin just doesn't taste good, and I always regretted it that it didn't remove it. But with your baking idea it was so so good. Thanks a lot!
@FelixFranz82
Cooked it twice, came out two times perfect and quite "robust". Everyone loved it. Thanks.
@woofljh
I use better than bullion all the time, the only downside that I ever have is, if you’re going to reduce your broth, you better not add any salt. Reduced broth made with better than bullion is extremely salty! As long as you take that into consideration while cooking, it works great. Try the beef base with mushrooms and red wine and butter. Wonderful!
@Ninewave1