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Here’s how the rating system works:
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| Coq au Vin Recipe courtesy Tyler Florence Show: Food 911 Episode: Flambe Fantasy Overall User Rating:  |
awesome
12/31/2005 at 12:25pm
User: Anonymous User Rating:
best coq au vin recipe ive found yet
Marvelous Coq au Vin ~~Thanks Tyler
12/30/2006 at 03:49pm
User: Kathi from La Mirada, CA User Rating:
This dish was marvelous. I made it the Coq au Vin the night before and served it for lunch the following day. The sauce thickens up and the flavors infuse together nicely. I was so impressed by this dish as well as my friends. I served it with a salad, red / white potatoes as well as green beans. I also had some great whole grain baguettes that went great with this dish. It was a nice hearty meal on a cold winter day. Thanks Tyler. We love you.
Tyler's Coq au Vin Recipe was excellent
12/29/2004 at 06:11pm
User: Anonymous User Rating:
I made this recipe for my in-laws on Christmas day and it was a huge success!
Rustic and elegant!
12/08/2007 at 11:02pm
User: KAY from SWISHER, IA User Rating:
I thought Coq Au Vin was something fussy-foo until I watched Tyler make it on the show today. It looked so earthy for a cold winter day. I invited friends over for dinner and got out of bed to go to the store to get the ingredients. I made it exactly as the recipe was written. I left the lid off for most of the simmering time, added 1/2 can tomato paste and some cornstarch to thicken the sauce. I couldn't get the cognac to flame but it didn't seem to matter. I served it with mashed potatoes and the root vegetable recipe using parsnips and carrots on the side. The chicken fell off the bones and everything simply melted in your mouth. Please try this and don't let the recipe intimidate. Tomorrow we are having the leftover sauce over noodles. It is too wonderful to waste a drop!
wow!
12/07/2007 at 10:20am
User: Lorelei from Newport, KY User Rating:
This recipe was fantastic! My husband said it definitely ranked among the top 3 things I have ever made. I made several changes, most of which came from other coq au vin recipes. 1) I skipped the bacon (I don't eat red meat) and used 1/2 stick of butter instead. 2) I did not add the mushrooms with the other vegetables. I halved them and sauteed in butter, salt & pepper, then added during the final 15 minutes of cooking. 3) After the flambe, I moved the chicken and veggies to a crock pot on high. I used about 1 1/2 cups of the wine to deglaze the pan, then added these pan juices, the broth, the rest of the wine and the herbs to the crock pot. I cooked it on high for about 3 hours, let cool and then refrigerated overnight. 4) The following evening, I moved the contents of the crock pot back to the Dutch oven, seasoned with salt & pepper (I needed pretty much salt, but that may be due to skipping the bacon) and cooked (covered) over medium heat about 1 hour. I added the mushrooms (as described above), then made a roux with butter and flour, whisked in about 1 c. of the broth and then added the mixture to the Dutch oven and let it thicken. I served this over egg noodles with a salad and bread. Note: My husband ended up getting home late, so I put the entire covered pot in a 200 degree oven for about 3 hours. The sauce further reduced and got even better. I may try this method next time. Anyway, it was really a pretty simple and fabulous recipe. I think it is pretty versatile in that you could use a crock pot or the stove or the oven, you could leave it overnight or not.
Fabulous!
11/26/2007 at 07:48pm
User: Kristin from Portsmouth, NH User Rating:
I prepped this recipe the night before and let it stew on low in my crockpot for the next work day. When I came home the house smelt wonderful! This dish is delightful. I made some slight changes by adding a few more onions and carrots etc. because I love these vegetables. Also, I did not have the Cognac so I did not do that stew. Lastly, I used chicken breast cut into large chunks instead of thighs etc. It tasted just fine- very tender and pulled beautifully. Love it!
Awesome!
11/23/2005 at 03:06pm
User: Anonymous User Rating:
I had a "working" dinner party. This is a perfect recipe to have guests help with. It was easy and tasted great!
outstanding
09/21/2005 at 08:27pm
User: DEBORAH from Bellevue, ID User Rating:
An easy to put together recipe, perfect for entertaining. Do the prep and just let it simmer. The chicken fell off the bone and was delicious. Everyone asked for the recipe.
Good
07/16/2005 at 01:47pm
User: Anonymous User Rating:
Smelled incredible while cooking. The taste was good, but needed some salt. Wine selection is very important. I used a Merlot, but will definatley use Pinot Noir next time.
I really impressed my husband's boss with this one.
06/30/2004 at 08:21am
User: JANICE from Cantonment, FL User Rating:
Delicious. Not hard to make, and leftovers were great warmed up (of course, the chicken fell of the bone)Recipe didn't specify whether skin should be removed from chicken. First time, I didn't. Second time, I did. We preferred it without the skin. I need to find a use for all the wonderful leftover broth (or is it gravy?). Second time, I also used 4 thighs and 4 legs instead of 2 breasts, 2 thighs and 2 legs. I think the dark meat just has more flavor.
Slight variation but still stellar
06/13/2007 at 09:13am
User: Leslie from Marietta, GA User Rating:
This provides a great basic Coq Au Vin recipe. I ended up skipping the ignition (really, I don't need more opportunities to burn the house down) and substituting celery for the mushrooms, but it turned out beautifully.
--Take the time to reduce the wine
06/05/2006 at 09:58pm
User: Anonymous User Rating:
Very good! Take the time and reduce the wine to get rid of the alcohol taste and thicken the sauce. Add the shrooms a little later on as well (purple mushrooms can be a bit disturbing for some). Very similar to time I spent in Provence.
Intimadation
05/05/2005 at 05:11pm
User: Donna from panama city beach, FL User Rating:
I was scared to try this because, I am the only one in my household that likes wine, but this was a winner with the whole family even my 11 year old liked it.
coq au vin
04/19/2006 at 04:38pm
User: jeanne from ware, MA User Rating:
Excellent dish, not as hard as I thought it would be. The color, smell, and taste of the dish was outstanding. My family was quite impressed.
Tasty and fun to make!
04/04/2005 at 05:06pm
User: Andrew from Germantown, MD User Rating:
I've tried the recipe twice now, once with a stock pot, and a second time with a shallower but wider, straight-walled pan. The recipe was better with the shallower pan, as the wine and broth had a chance to permeate all the other ingredients, and not just those that made it to the bottome of the pot.
Some steps are missing
02/14/2005 at 11:30am
User: ARTHUR from Richardson, TX User Rating:
I made this dish twice to verify the recipe. The main issue is that you need two pans, one to fry the food in and one for the liquid. Once i had all the items fried properly, I poured out the leftover grease, and deglazed the pan with some red wine. Once the pan was deglazed, I poured it into the pot with all the cooked ingrediants, adding broth and the remaining wine. It turned much better than the first time around. Also, insted of bacon, I used salt pork and put the golden bits into the pot with the chicken/wine mixture.
ooh la la
02/03/2008 at 01:33pm
User: Katherine from Kansas City, MO User Rating:
I had a very easy time making this dish. I took some hints from other reviewers & used salt pork instead of bacon & 1 pan to fry & another to simmer. I'm not sure you need the chicken broth at all, so next time I'll try it without. GREAT result with the kids eating everything (ok, they didn't like the onions, but I didn't either at that age. I served roasted new potatoes with olive oil, salt, pepper, & thyme (roast at 425 for ~45 minutes)on the side. Will definitely be making this again... and again... and again
Traditional, and wonderful
01/28/2005 at 09:05pm
User: DAWN from Fort Myers, FL User Rating:
I made this last night for a dinner party, and it was wonderful. Very creamy, rich, and decadent. Just as French cooking should be. I got rave reviews. I took in left overs to the office, and now I have been told I am in the wrong profession. I did *Tweak* the recipe a bit... I tripled the recipe, and I used a magnum of good burgandy wine with the chicken stock as the base. I also added half a stick of butter, because my bacon fat cooked away too much for all the veggies I used, I also added leeks to my recipe. It is hearty, and lacking of some of the more carb heavy veggies that some of my dinner guests cant have in thier diets. All in all it was awesome.
Yum Yum
01/22/2006 at 11:13am
User: George from East Meredith, NY User Rating:
I made this recipe using just the thighs of the chicken. It was memorable. It's a great dish to prepare with friends in the kitchen--the flaming cognac is a great hit. The sauce goes well with fettuccine.
absolutely fantastic!
01/14/2008 at 11:53am
User: Emily from Redondo Beach, CA User Rating:
this has alot of flavor and is easy to make. i didn't have doctor it at all. highly recommended and will definitely make time and time again. i served this dish to my fiance and he cannot stop raving about it. he says it's even better than what he usually orders at the French restaurant! give this recipe a try and you won't regret!