Coq au Vin
difficulty level: intermediate
More Information About This Class
What to expect in your cooking class: Our classes are the ultimate guided discovery roadmap to help you discover your inner culinarian. Our guided discovery method allows you to actively participate in discovering knowledge in the kitchen. Your Chef instructor will verbally guide you through every step - starting from prepping ingredients, cooking steps until your dishes are complete and plated. Your Chef instructor will not be cooking alongside you, rather your Chef is 100% focused on you, sharing instructions, tips and tricks personalized just for you. Menu: Coq au Vin – A classic French dish featuring chicken braised in red wine with mushrooms, onions, and aromatic herbs, creating a rich and flavorful sauce. Pommes Purée – Creamy mashed potatoes made with butter and cream for a silky, smooth texture. Haricots Verts – Fresh, lightly blanched green beans, offering a crisp and vibrant side dish to complement the richness of the Coq au Vin. INGREDIENTS YOU'LL NEED: 1 medium yellow onion 2 medium carrots 2 garlic cloves 8 pearl onions 8 oz (225 g) cremini mushrooms 2 lb (900 g) Yukon Gold potatoes 1 lb (450 g) haricots verts (thin French green beans) 2 shallots 1 lemon (optional, for zest) Fresh parsley 1 bouquet garni (parsley, thyme, and bay leaf tied together) 8 bone-in, skin-on chicken thighs or drumsticks 4 oz (115 g) bacon or pancetta, diced 2 tablespoons unsalted butter (for coq au vin) 6 tablespoons unsalted butter (for pommes purée) 2 tablespoons unsalted butter (for green beans) ½ cup (120 ml) whole milk ½ cup (120 ml) heavy cream 2 tablespoons tomato paste 2 tablespoons all-purpose flour Salt (kosher or sea salt preferred) Freshly ground black pepper 1 cup chicken stock (low-sodium preferred) 2 cups dry red wine (e.g., Burgundy or Côtes du Rhône) EQUIPMENT YOU'LL NEED: Large Dutch oven or heavy-bottomed pot with lid Large skillet or frying pan Medium saucepan (for the potatoes) Large pot (for blanching green beans) Slotted spoon Wooden spoon or silicone spatula Knife and cutting board Fine-mesh sieve or colander Potato masher or food mill Mixing bowl Serving platter
Reschedule + Cancellation Policy
To reschedule a class, email hello@homeec.co at least 24 hours before your scheduled time. Reschedule requests within this timeframe result in class cancellation and provide credit for a new booking. Note, prices may vary. No refunds for canceled classes; no exceptions. Arriving over 30 minutes late cancels the class if remaining time is insufficient. No refunds or credits issued; no exceptions. By buying a class, you accept risks inherent in cooking, waiving claims against Home Ec, instructors, officers, and employees for injuries, damages, or expenses. Instructor changes may occur based on availability. Home Ec Certified instructors guaranteed. Cancel due to instructor change 24+ hours before for full refund.