You can get my favorite cookware from Made In today with a 10% off
discount on your first order over $100 using my link - https://madein.cc/1224-antichef
What is Julia Child's best stew. have we considered coq au vin? Well, here's the thing. The french chef Jacques Pépin has a recipe and how does that hold up against Julia's. Throw in a wildcard with Anthony Bourdain and his recipe and we have a cage match to remember!
00:00 The Cage Match Brief
02:04 Julia Child
15:09 Jacques Pépin
25:50 Anthony Bourdain
35:46 Order up! The Results
Wanna send me something?
Jamie Tracey
P.O. Box 1831
115 East 34th Street FRNT 1
New York, NY 10156
🚩Support the Channel on Patreon!
https://patreon.com/antichef
🚩I'm on Instagram
https://www.instagram.com/antichefjamie
🚩What I Use (Amazon Store)
https://www.amazon.com/shop/antichefjamie
(As an Amazon Associate, I earn from qualifying purchases)
🚩Julia's Mastering the Art of French Cooking Vol 1 & 2:
https://amzn.to/3lTownp
Music: https://www.epidemicsound.com & https://www.artlist.io
#coqauvin #jacquespépin #juliachild #antichef #cagematch #anthonybourdain
Recipes:
Julia Child:
INGREDIENTS:
A 3- to 4-ounce chunk of lean bacon
2 Tb butter
2½ to 3 Ibs. cut-up frying chicken
½ tsp salt
⅞ tsp pepper
¼ cup cognac
3 cups young, full-bodied red wine such as Bur-gundy, Beaujolais, Côtes du Rhône, or Chianti
I to 2 cups brown chicken stock, brown stock, or canned beef bouillon
½ Tb tomato paste
2 cloves mashed garlic
¼ tsp thyme
I bay leaf
12 to 24 brown-braised pearl onions
½ Ib. sautéed mushrooms
Salt and pepper
3 Tb four
2 Tb softened butter
Sprigs of fresh parsley
Jacques Pépin:
INGREDIENTS:
1 chicken (3½-4 pounds) or 2 boneless, skinless breasts plus 2 whole chicken legs
12 small pearl onions (6 ounces)
2 tablespoons olive oil
½ teaspoon sugar
½ cup water
4 large mushrooms (4 ounces), cleaned and quartered
⅓ cup finely chopped onion
3 garlic cloves, crushed and finely chopped (2 teaspoons)
1½ cups fruity, dry, robust red wine (such as Syrah or Grenache)
1 fresh thyme sprig or ½ teaspoon dried thyme
2 bay leaves
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
1 teaspoon potato starch (see page 318), dissolved in 2 tablespoons red wine
CROUTONS
4 slices firm white bread (4 ounces)
2 teaspoons canola oil
2 tablespoons finely chopped fresh parsley
Anthony Bourdain:
INGREDIENTS
1 bottle/1 liter plus 1 cup/225 ml of red wine
1 onion, cut into a 1-inch/2.5-cm dice
1 carrot, cut into /4-inch/6-mm slices
1 celery rib, cut into ½-inch/1-cm slices
4 whole cloves
1 tbsp/14 g whole black peppercorns
1 bouquet garni (see Glossary)
1 whole chicken, about 3.5 lb/1.35 kg,
"trimmed" —meaning guts, wing tips, and neckbone removed
salt and freshly ground pepper
2 tbsp/28 ml olive oil
6 tbsp/75 g butter, softened
1 tbsp/14 g flour
¼ lb/112 g slab or country bacon, cut into small oblongs (lardons) about
¼ by 1 inch/6 mm by 2.5 cm
½ lb/225 g small, white button mushrooms, stems removed
12 pearl onions, peeled pinch of sugar