Make video
Coq au vin
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Coq au vin, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Coq au vin. Coq au vin, a dish from France. Here is the whole thing, one move at a time.
On screen. Coq au vin
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Coq au vin, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Coq au vin. Coq au vin, a dish from France.
On screen. Coq au vin
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out chicken thigh, dry red wine, cooked bacon, cremini mushroom, yellow onion. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot with a lid, Scale, Tongs.
On screen. Heavy pot with a lid · Scale · Tongs
Scene 5 · step · 7s
Step 1
Shot. Coq au vin: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Coq au vin. Heat to 325°F / 163°C in the oven, or a quiet simmer on the stove and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, dry red wine, cooked bacon, cremini mushroom, yellow onion, fresh thyme, low-sodium chicken broth, kosher salt. Coq au vin is cooked in France as its own dish. Brown the chicken and bacon, then braise in wine until the sauce is glossy and the meat yields. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Coq au vin: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Coq au vin is cooked in france. Also called coq au vin. Braise with the liquid halfway up the food, not drowning it.
On screen. Coq au vin is cooked in france. Also called coq…
Scene 7 · step · 7s
Step 3
Shot. Coq au vin: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Coq au vin, until the edges take a little color. Keep the heat at a murmur. A hard boil beats tender food into strings.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Coq au vin: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Braise 58 min in real time.
Voiceover. Add the remaining weighed foods and cook Coq au vin at 325°F / 163°C in the oven, or a quiet simmer on the stove. Start checking at 58 minutes. Coq au vin is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Add the remaining weighed foods and… · Braise 58 min
- 🇫🇷 FranceWestern Europefrance-coq-france-coq-9
Step 5
step · france
Scene 9 · step · 6s
Step 5
Shot. Coq au vin: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Coq au vin, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Coq au vin, not the edge.…
- 🇫🇷 FranceWestern Europefrance-coq-france-coq-10
Step 6
step · france
Scene 10 · step · 7s
Step 6
Shot. Coq au vin: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Coq au vin for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in france, with the sauce or garnish that belongs to it. Film Coq au vin in this shot order and no other: batter or dough smoothed to the corners; citrus cut and squeezed off heat; oil or butter just starting to shimmer; the slice or ladle hitting a warm plate. Slate words for the editor: candle, zester, anchor, undercrust, pebble, kettle, honeyed, hearthside, drift, willow.
On screen. Rest Coq au vin for 5 minutes, then… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Coq au vin is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Coq au vin looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Coq au vin turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Coq au vin, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 790 calories, with 66.9 grams of protein. Pai marks it Indulgent.
On screen. 790 kcal · 66.9 g protein · Indulgent
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Coq au vin
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Coq au vin from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.