 |
|
|
| Home > Recipes |
|
Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
|
Coq Au Vin
2007, Ina Garten, All Rights Reserved Show: Barefoot Contessa Episode: Anniversary Overall User Rating: 
| |
|
Delicious!
07/17/2008 at 11:09pm
User: Anonymous User Rating:
This was delicious, but I must say that I omitted the cognac and used a white Merlot instead of a burgundy. If it tasted wonderful with these substitutions, surely the recipe would be superior with the recommended wine.
Easy and Impressive
06/29/2008 at 11:17pm
User: Jennifer from Syracuse, NY User Rating:
This is a really easy, and comparitively quick (when you think of the two days it takes to make this dish traditionally) adaptation, and my family and guests were impressed just at the fact I made "coq au vin" for them, and continued to be impressed once they tasted the dish. While not the best version I've ever had, this is a good basic recipe, that in my opinion is definitely easy enough for a beginning chef. I don't like to comment on other people's reviews because everyone is entitled to their opinion, but I have to admit I was shocked by the number of people complaining about "purple chicken". I've never had a coq au vin where the chicken was not that color; what do you expect when adding a dark red wine to a dish? I guess the photo throws people off, but please don't dismiss this because the chicken is "purple", that's not a bad sign when it comes to this dish.
Coq Au Vin
05/25/2008 at 12:37pm
User: JULIET from Denver, CO User Rating:
This was good but I will agree with others that it was a bit oily which I think detracted a bit. Still very yummy, but I think I will stick with my old recipe.
Wonderful recipe!
05/19/2008 at 08:17pm
User: Anonymous User Rating:
This is soooo delicious and tastes even better the second day! Awesome recipe!
Yummy...Yummy
05/11/2008 at 11:12pm
User: Maria from Riverview, FL User Rating:
I just made this for tonights dinner and not only was it very easy to make but it taste really good I can't wait for leftovers tomorrow. I love how everything Ina makes looks and sounds so elegant but it's always simple and easy to do.
Superb!
05/04/2008 at 08:52pm
User: Anonymous User Rating:
Wow, this recipe makes me feel like my cooking could rival my mother's! I didn't deviate from the recipe, except I was generous with the garlic and simmering times to ensure the alcohol burn off and to reduce the liquid. Very rich and flavorful. Tender meat falling off the bone. This goes perfectly with garlic mash.
OK- for purple chicken
05/01/2008 at 08:06pm
User: VIVIENNE from Long Beach, CA User Rating:
I followed the recipe to the letter, except for the baby onions and mushrooms at the very end (my family doesn't like them). The flavors were fairly decent, but the fact that the wine (I used a good cab) turned the chicken purple seemed to throw everyone such a curve ball that they just didn't care for the dish at all. I will not make again.
Wonderful Recipe
04/30/2008 at 05:51pm
User: Amy from Concord, NC User Rating:
I made this recipe after watching her anniversay dinner show. It looked so delicious I couldn't wait to try it. It definitely did not disappoint me or any of my family. We all loved it!! Will definitely make again.
Wonderful!
04/28/2008 at 09:34am
User: LOUANNE from MADISON, MS User Rating:
This dish was excellent. I only made a couple of changes. First, use only one tsp. of Kosher salt in the sauce. I used bacon so that probably added salt. Also, I used chardonnay instead of red wine. The sauce had a wonderful flavor and nice light brown color. My family loved it! Also, I used my electric skillet instead of the oven...you can control the temperature that way. I think Ina Garten hit the nail on the head with this one!
Ina gets it right again!
04/26/2008 at 09:07pm
User: Jennifer from Atlanta, GA User Rating:
This is a great recipe. My amounts could have been a bit off (I used 6 chicken thighs... should have gotten 10 probably) and this needs maybe 1/2 the onion and 2x the carrots, but the flavor was awesome. I will definitely be making this often!
Ultimate Recipe
04/12/2008 at 10:25am
User: Anonymous User Rating:
I have made other recipes for Coq Au Vin but THIS one is the only one I will make from now on. The only word to describe this recipe is WONDERFUL! Will make it again and again!!!
OMG!
04/09/2008 at 10:26pm
User: Osi from sunrise, FL User Rating:
This is a fantastic meal. The flavores are just amazing! quick and easy. Use QUALITY ingridians. Thanks Ina!!
Loved it!
04/08/2008 at 04:24pm
User: Vince from San Diego, CA User Rating:
Another winner from the queen of the Hamptons!
Better than in Paris
04/07/2008 at 09:16pm
User: Julie from The Villages, FL User Rating:
My husband and I agreed that it was more flavorful than the Coq Au Vin we got in Paris. For those who complained their chicken turned purple, I imagine that they did not brown the chicken long enough. The brown bits left on the bottom on the pot made for a brown sauce. Reading other comments I used the 1 1/2 T butter and 2T flour for the roux. I decreased the alcohol just a wee bit. It did taste of wine, but was YUMMY.
Loretta
04/04/2008 at 07:54pm
User: Loretta from Patchogue, NY User Rating:
While this receipe was cooking the house had a great delicious aroma. Everyone just loved and I brought some into work for some of my friends, and they couldn't get over how wonderful it taste.
worth the work
03/14/2008 at 06:30pm
User: Erica from Binghamton, NY User Rating:
This was so fabulous I was shocked that I was eating it in my dining room and not in a restaurant! Yes it is time consuming..and full of calories, but it is the perfect "special occasion" meal..tons of flavor and the recipe was extremely easy to follow.
My Kids Loved This!
03/02/2008 at 08:45am
User: Marva from Savannah, GA User Rating:
My kids are like most: they love chicken. My 16 year old son, who is the picky eater of the house, devoured this. He even ate all the vegetables instead of picking them out.
Perfect--with a few minor revisions
03/01/2008 at 09:04pm
User: Anonymous User Rating:
Made this recipe after reading the other's reviews. Since I wanted a stew-ish type, I actually added approximately 1 tablespoon of flour to the onions and carrots when I added the garlic (after they had browned completely) and mixed it for a minute; than added the brandy as directed. I also cut back on the red wine to approximately 200ml (the amount in one of the small bottles of red wine you can buy at liquor stores). Finally, where the recipe stated to add the flour and butter, I increased this slightly as well to 1 1/2 tablespoons of butter and approximately 2 tablespoons of flour. The result was an absolutely wonderful thick stew that was NOT too red--more of a gravy color and thickness. It was perfect. We also only had boneless skinless chicken thighs, but this was also perfect--no bones to worry about! This is going to become a regular favorite as well as a favorite "fancy" meal for guests!
Amazing!
02/25/2008 at 03:31pm
User: Jan from Vista, CA User Rating:
This was super duper! The flavor was deep and rich with wine. I increased the ingrediants to accomodate 6 people. I also served it with the garlic mashed potatoes. The absolute best recipe I've had and I've tried many! Creamy and smooth. I will make this again and again. If you want the entire house to smell like home cooking...your guests will rave!
the best
02/20/2008 at 05:38pm
User: Anonymous User Rating:
absolutely one of the best recipies i've found on this site
Thin sauce; great taste
02/20/2008 at 10:21am
User: Linda from Austin, TX User Rating:
I made this last night for our anniversary, per my husband's request. Coq au vin has been a favorite of his since he lived in France in the 60's. The taste was great! However, the sauce per the recipe is much too thin. I added several more tablespoons of cooked roux and it thinkened nicely. I have noted in several of Ina's recipes that the sauce turns out thin.
anonymous
02/19/2008 at 03:28pm
User: Anonymous User Rating:
I followed this recipe to the letter. I used very good red wine & the best cognac money could buy. The end result: PURPLE chicken, & too much liquid that tasted like wine. Didn't turn out looking anything like Ina's. I was very disappointed.
So Delicious and Easy!
02/17/2008 at 11:55pm
User: Rebecca from Carson City, NV User Rating:
This is one of my new favorite dishes. Make it! It is true, the sauce is not really thick but it isn't a gravy, it is a braising liquid. I can't wait to make it again!
Just do it
02/17/2008 at 08:00pm
User: lucia from warwick, NY User Rating:
Excellent, and came out just as pretty as the picture.NOT salty,NOT winey,NOT a funny color. I followed the recipe exactly (kosher salt, etc)and got a great result. My family of 6 loved it.
Amazing!
02/17/2008 at 07:58pm
User: nancy from sewickley, PA User Rating:
This is a fabulous recipe. I read the other reviews prior to making this and I decreased the red wine and cognac very slightly based on the reviews. However, I wouldn't change anything else. Ina is always on the money and she didn't fail me with this recipe. The key thing to remember is that you MUST use quality ingredients just as she recommends. Make sure you use good bacon, good stock, and good wine. I used a classic French red wine. It doens't have to be expensive, just make sure it is something that you would drink! I just might make this for my wine club tasting. I will make sure and use a wine that we are also tasting.
Not so great
02/17/2008 at 12:57pm
User: briana from West Springfield, MA User Rating:
I made this for some company last night and was very disappointed. Everyone ate it and said it was good, being a very polite crowd. The chicken turned purple (looked like beef) and the carrots were not cooked through, even though I followed the times and temps exactly. I won't be adding this to my collection of keepers, sorry Ina.
coq au vin
02/17/2008 at 11:04am
User: candi from woodbury, NY User Rating:
I usually love all of Ina's recipes but this one was not so beloved. Too oily, too winey, and just not so great.
A definite comfort showpiece!
02/16/2008 at 12:08pm
User: Barb from Cambridge, ON User Rating:
This turned out fabulously when I made it for my husband and me for Valentine's Day. I used slightly less brandy than called for since the reviews kept mentioning it tasted "boozy", and I also let it simmer (the alcohol off) a bit longer on the stove before placing it in the oven. We weren't overpowered by it at all (so I think the full amount is fine to use). It took a little while (I had to tend to an 8-month-old so broke it up in steps), but this dish is worth it! Very flavourful and great for entertaining or just for a cozy dinner for two (expect leftovers!). Definitely a keeper!
REALLY GOOD
02/16/2008 at 04:39am
User: Mona from Hobe Sound, FL User Rating:
I've never made Coq Au Vin nor ordered it in a restaurant. What a fabulous introduction! Delicious! I will make this again and for company. Thanks for the recipe, Ina
Great Recipe
02/15/2008 at 11:21pm
User: Rob from Palatine, IL User Rating:
I Cooked this for valentines day and it was a COMPLETE success!! It was my 1st time using the recipe too. Not too hard
Not too shabby?
02/15/2008 at 10:03am
User: Gin from Sherman Oaks, CA User Rating:
I'm giving this dish a 3.5. Like most other reviews, it is difficult to have the same end result as Ina did on her t.v. show. The sauce is close to a soupy texture rather than rich and thick. The flour and butter didn't do much help. Perhaps this dish will be better with less chicken stock and less wine. I did taste the wine in my chicken. I did try and limit the sugar because of the other reviews and my coq au vin was a bit bland. This dish was a success but not as ideal as I hoped for. A definite pleaser for your significant other but time consuming. I used panchetta, but I think bacon might taste better.
Very Delicious
02/15/2008 at 12:23am
User: Anonymous User Rating:
I read the other reviews before I made the dish and upped the flour to 2 tablespoons. It was so good. The sauce isn't supposed to be very thick; it's not gravy, it is a braising liquid. The flavor was great and I didn't splurge on a very expensive cognac and spent about $8 on the wine and the flavor was still great. Don't get me wrong, I love top shelf spirits, but even on a budget one can make a great dish! Great recipe Ina!
Happy Valentine's Day
02/14/2008 at 10:47pm
User: LISA from centerville, OH User Rating:
I made this for Valentine's Day. I thought this dish was very easy and good. My husband loved it! I did not need to add any salt at the end either. For the people who thought it was nasty salty, remember that 2 teaspoons of a fine salt such as table salt is not the same as 2 teaspoons of Kosher salt, because Kosher is coarse. The table salt would make it much saltier. I also used Burgundy wine in it which was also good to drink with this dish. I would make this again! I made Aunt Beaty's Chocolate cake for Dessert(from Ina's Home cookbook). Wow! The cake is now my favorite chocolate cake to date! Thanks, Ina
Fabulous!!
02/13/2008 at 01:47pm
User: Anonymous User Rating:
Another wonderful recipe! I cut down the wine to less than half a bottle and also cut down the chicken broth to a cup and a half. I also used only dark meat (whole chicken thighs). Thickened the sauce with flour and cornstarch. Didn't have a Dutch oven, so I made in in a large stainless steel pot. Terrific!
Awesome!
02/12/2008 at 05:20pm
User: Sheryl from Rochester, NY User Rating:
This was terrific; a real keeper. I loved the myriad of flavors, and the layering of those flavors. I disagree with the people who thought this was too soup-like. We thought the amount of sauce was great.
Much too salty
02/12/2008 at 12:20pm
User: David from New York, NY User Rating:
I followed this recipe to the letter, even making it in a Le Creuset pot. I like many of Ina's recipes. But this one was far too salty, and with the salt in the bacon, the salt called for on the chicken, the salt called for in the pot, and the salt in the chicken broth, it is easy now to see why. But it also never thickened, even using the butter/flour mixture Ina used on the show. But the most disappointing thing about this dish is that is was simply mediocre, and no one wants that is he is spending time buying ingredients and preparing them. I can't see why so many rated this with 5 stars. It is a mystery to me. Would not make again.
Not a Favorite
02/12/2008 at 09:11am
User: Diane from Marengo, IL User Rating:
This was ok--way to alcohol tasting for my family's liking
Not what I expected
02/11/2008 at 07:44pm
User: Anonymous User Rating:
This recipe was a bit disappointing...Chicken turned purple from the pinot noir and it was very watery. I tried to salvage the meal by adding more seasoning and vegetables but ended up throwing most of it away because it wasn't very tasty and it looked strange. How did Ina get her meal not to turn purple from the wine?
flavorful, hearty dish
02/11/2008 at 06:28pm
User: Anonymous User Rating:
Truly an excellent dish to make for friends. Earthy and simple; not fussy. Awesome with the garlic mashed potatoes from this episode.
Excellent
02/11/2008 at 03:11pm
User: Anonymous User Rating:
My husband and I really enjoyed this recipe. I would definitely make it again. The only change I made was add a little more chicken broth and a little less wine.
French Cuisine for your Mon Cheri
02/11/2008 at 01:09pm
User: Cheryl from Norton, VA User Rating:
It's no wonder Jeffrey loves this dish! My husband was pleased as well! I tried this dish with bonless chicken breasts as that is what we always have on hand. It was delicious!
Delicious
02/10/2008 at 06:04pm
User: Anonymous User Rating:
Great comfort food meal on a very cold day. I used Pinot Noir as that was the only red wine in the house. The chicken fell off the bone. I will make this again. I wonder what would happen if it was made in the slow-cooker?
Did not like it
02/10/2008 at 03:35pm
User: Anonymous User Rating:
The taste of the chicken was not good, I had to throw it away.
Outstanding for a crowd!
02/10/2008 at 11:57am
User: M from Chicago, IL User Rating:
I quadrupled this recipe (4 whole chickens minus wings) for a crowd and served it with roasted garlic mashed potatoes. Worked with two dutch ovens at a time doing half in each simultaneously and ended up combining all in a large turkey roasting pan and baked it off for an hour with a good seal of foil --- was perfect. Would probalby add a little flour to the carrots & onions next time to simplify thickening the sauce at the end. This was a hit and I will certainly keep it in mind for service for a large party.
Excellent!!
02/09/2008 at 04:20pm
User: Anonymous User Rating:
My husband and I loved this recipe. I used only chicken thighs. When I first made it I served it with noodles. I should have done mashed potatoes. We had the leftovers last night with mashed potatoes. I think it was almost better left over. Originally, the sauce was soupy so I just thickened it up more.
awesome
02/07/2008 at 03:52pm
User: Pam from Oceanside, CA User Rating:
this is sooooooooooooo good
a new favorite for my family
02/07/2008 at 03:34pm
User: Melody from San Antonio, TX User Rating:
I made this last night for dinner. My husband said he could smell the wonderful aroma walking up the driveway. I had a quality white wine on hand so used it, a Pinot Grigio, and I added a small amount of cornstarch and water to make a thicker sauce. The chicken falls off the bone, and everything else melts in your mouth. We used spoons to get every drop of sauce!
5 stars is not enough!
02/05/2008 at 08:16pm
User: Denise from Oakhurst, NJ User Rating:
maybe one of "the best" recipies, and dinner we ever had! Well, not for anything...but if it is Jeffery's favorite, how could it be anything but!!!! My husband loved it. It was a beautiful marriage of flavors..so simple to make, and sounds as if you fussed for hours. And yes, of course I served it with the garlic mashed potatoes.....and what do you think????? It was GREAT! Thanks Ina
Reminds me of France.....
02/05/2008 at 04:31pm
User: Nancy from Richmond, CA User Rating:
Wonderful receipe..I used organic ingredients....the kitchen smelled like a family restaurant in Lyon.I removed the chicken from the pot and reduced the sauce further,then reheated the chicken in the pot.Uses only one pot,reminds me of France..."How good is THAT".Nancy,Pt Richmond
Loved it!
02/05/2008 at 03:39pm
User: Deborah from Williamsport, PA User Rating:
Just made this last night. My husband and I really enjoyed this dish. Went together quickly. Perfect on a cold winter night. Thanks Ina...you are one of my favorites.
Not a wow
02/05/2008 at 02:10pm
User: Russ from Marana, AZ User Rating:
Ina is one of my favorites and generally I love her food, but this was a disappointment. There was way too much liquid, so much that it was more like a soup than a stew. Following the directions exactly, (I used a very good Pinot Noir, as recommended on the TV program) the flavors were ok but the chicken was overdone. There was also too much grease from the bacon and the chicken skin, even though I partially drained the pan when cooking the carrots and onions. My coq au vin looked nothing like what she prepared on the show. Will discard the recipe permanently.
Fantastic
02/05/2008 at 10:42am
User: Anonymous User Rating:
This was simple to make and delicious. The aroma filled the entire house. Since I'm low carbing, I omitted the flour and butter to thicken the sauce. I thought the sauce was delicious. I used a pinot noir and cognac. I usually hate chicken dishes but this was wonderful.
Disappointing.
02/04/2008 at 11:01am
User: Andy from Van Nuys, CA User Rating:
It looked SO GOOD on her show, that I was excited to make Coq Au Vin. But here is how it tasted: winey, bland, liquid chicken with little onions and mushrooms slipping off the plate. The chicken had ONLY the flavor of wine, I could not taste the brandy, the butter or the thyme. I would not make this again.
Outstanding
02/04/2008 at 10:33am
User: Kathleen from Ridgefield, WA User Rating:
An elegant and delicious dish. My husband couldn't stop raving about it. I liked how easy and uncomplicated it was to make. Thank you Ina.
FABULOUS!
02/04/2008 at 12:16am
User: Anonymous User Rating:
This recipe was fabulous. My family kept commenting on the wonderful aroma throughout the house as it was cooking. The meat was tender and wonderful. This was very simple and easy to make, yet elegant and full of flavor. I used fresh small onions. If you do the same, a quick way to peel them is to cook them in boiling water for 2 minutes and then put them in cold water. They peel very easily after that.
Wonderful meal for a cold rainy day
02/03/2008 at 12:19pm
User: Linda from Pleasanton, CA User Rating:
This recipe was fantastic and relatively easy to make. My husband came home last night and couldn't believe how wonderful the whole house smelled. We both loved it. I made the recipe as is and I am sure it will impress our next dinner guests. Thank you Ina.
Superb!
02/02/2008 at 10:49pm
User: Marnie from Discovery Bay, CA User Rating:
This was simply elegant. Absolutely fabulous!