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Coq au Vin
Recipe courtesy Alton Brown Show: Good Eats Episode: Cuckoo for Coq Au Vin Overall User Rating: 
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Awesome yard bird!
06/14/2008 at 02:27pm
User: Mike from Chicago, IL User Rating:
Tasted great well worth the time and effort.
Proceed with caution
05/21/2008 at 06:01pm
User: Ken from Old Bridge, NJ User Rating:
Made this dish with my girlfriend. The meal was very labor intensive, taking the bulk of two evenings. The salt pork made the sauce quite salty, good, but a little too salty. The exterior of the chicken was purple from marinating in the sauce. The meal was good, but I am not sure the payoff was worth it. However, the leftovers were outrageous. Chicken moist and sauce clung to the noodles. Would recommend a try, just beware.
Whoppee!
04/24/2008 at 12:00pm
User: Melissa from SF, CA User Rating:
I tried this out on friends before making for boyfriend's birthday. Everyone loved it! I used a $7 French Pinot imported by BV. I cooked for 2 1/2 hours but might do just 2 next time. As another reviewer indicated, I didn't get enough fat from 6 ounces of salt pork and had to add olive oil while browning the chicken. However, I don't think this impaired the dish any. Elasped time from start to eat is a long time but actual time in kitchen isn't too bad. Although this is not a dish you could come home from work and stick in the oven -- unless you want to eat at 9pm! I served with salad and brussel sprouts. Also bread as everyone wanted to sop up the sauce! And to be really French, creme brulees for dessert (which can be made two days in advance). And, yes, it is better the next day.
Excellent
03/15/2008 at 10:50am
User: Jill from Astoria, NY User Rating:
Excellent Coq au Vin. Worth a few extra bucks for the better flavor of a free-range chicken instead of using the generic grocery store brand. I couldn't get salt pork and used a mix of cubed pancetta and prosciutto instead. Yummy. Goes great with new potatoes. Will make again.
Big and delicious!
03/13/2008 at 06:52am
User: A from Hockessin, DE User Rating:
A lot of work and a big payoff. There are easier recipes, but this is the best, even with cheap jug Burgundy. Make sure you reduce the salt pork all the way down (it takes longer than indicated). Serve French onion soup, tossed green salad and a loaf of French bread and you'll know why we still bother to speak to the French!
Awesome!
02/13/2008 at 09:59pm
User: Anonymous User Rating:
I made this for dinner over the weekend. Unfortunately, I goofed in reading the instructions and didn't have all night to let my liquids rest. Our "fast cooking" results were terrific: I followed the instructions then dumped the liquids and chicken into my crock pot. I let it cook on high for 4 hours. I then pulled out the chicken and reduced the remaining liquid. Then I added the onions and mushrooms. It was one of the best meals we've had in ages.
Alton did NOT oversell this: AWESOME
02/04/2008 at 09:08pm
User: kristie from lone tree, CO User Rating:
This was truly ridonkulous, and we didn't even refrigerate overnight. Amazing flavor, amazing color, amazing aroma. Neither my boyfriend nor I had ever had it before, and we're both in our late twenties. I can't believe I missed out on this all this time. Thanks Alton!
lid on or off?
12/23/2007 at 10:47pm
User: Anonymous User Rating:
Does anyone know if when you bake this, should the lid be on the dutch oven or off? I started making this tonight for tomorrow and I wasnt quite sure.
Beef Bourguignon with Chicken
12/21/2007 at 05:16pm
User: Anonymous User Rating:
It is basically the same recipe for Beef Bourguignon, but with chicken. Just delicious. My husband, who usually never touches dark meat, had this for dinner 3 nights in a row. Marinating the chicken overnight transforms the thigh meat into white delicious meat. It is long to make, but well worth it.
Excellent instructions
12/21/2007 at 02:49pm
User: Walter from Topeka, KS User Rating:
This is a recipe that does take some time and I enjoyed the effort it took to put together. The directions were clear and I succeeded in making the dish with less difficulty than I had envisioned. In the end though we felt it was a little bland. If this is the type of dish you like use this recipe, it works well, it just wasn't to our personal taste.
wonderful
12/04/2007 at 11:39pm
User: Eric from Cambridge, MA User Rating:
amazing recipee
Classic!
11/29/2007 at 02:38pm
User: Patricia from Carpinteria, CA User Rating:
Coq au vin is such a classic dish, and Alton's recipe is perfection. Simply wonderful! Wait..... no, it isn't simple, but it is truly wonderful and soooo delicious!
Worth the effort
09/20/2007 at 04:59pm
User: ARLYN from San Diego, CA User Rating:
Yes it takes two days to make and yes you end up with a disaster-area kitchen, but this is the best Coq au Vin recipe I've ever tasted! Way better than even the best french restraunts I've tried.
Great Recipe!!
09/11/2007 at 05:39pm
User: Pete from San Diego, CA User Rating:
I've made this twice and both times it was fantastic!
Drunken Chicken
06/23/2007 at 07:31pm
User: Patrick from Fort Collins, CO User Rating:
Great recipe. Simple, easy and very, very tastey
Coq au Vin
04/22/2007 at 02:41pm
User: Al from San Diego, CA User Rating:
I used this recipe for my first attempt at making this classic French dish. It was received very well by my dinner guest! I found the recipe a bit difficult to follow. I had to back track a couple of times, but in the end we had a great meal and evening.
Coo Coo for Coq au Vin
01/17/2007 at 02:34pm
User: Thomas from Greensboro, NC User Rating:
This is very easy to make and a real "cosmopolitan" splash when you are having company. I tried other red wines and reverted back to the Pinot Noir even though it's a little more costly to use. I also used just thigh/drumstick pieces and they worked great...
Terrfic Coq au vin !
12/28/2006 at 08:11pm
User: Anonymous User Rating:
This is a time consuming dish but well worth the effort. The overnight marinade help the dish develop wonderful flavor. This recipe requires more wine (2 bottles) than other recipes (about 3 cups).I used a Pinot noir wine for this dish and while the taste is wonderful, the color of the chicken is quite dark due to this much wine. Can anyone suggest a similar tasting but lighter color wine to improve the look of this dish ? Alton, are you reading this ?
Good meal, perhaps a few substitutions?
12/22/2006 at 07:10pm
User: Julie from Staten Isalnd, NY User Rating:
Although it takes a bit of prep time, the meal is pretty good. However, I did not have much luck with the salt pork, it did not render well. Next time I think slab bacon would be better for rendering and flavor.
Great take on the classic
12/21/2006 at 05:30pm
User: Anonymous User Rating:
Alton Brown's recipe produces a superb meal.
WARNING - Be Careful
12/19/2006 at 08:21am
User: John from Bryn Mawr, PA User Rating:
This is an excellent recipe. Best Coq Au Vin ever. However, if you use salt pork (and you should), be advised that it contains A LOT of salt. I would soak it in water and dry it before you go on to cook it. Otherwise, with all the reducing involved in this recipe, you could seriously end up with a dish that is way too salty. You can always add salt at the end to adjust things but you can't take it out.
The Most Fantastic Chicken Ever!
11/08/2006 at 04:16pm
User: Shay from Olathe, KS User Rating:
The recipe is totally easy to make and as Alton always says, "your patience will be rewarded..." Friends and family always love this dish.
Low Work / Reward Ratio
10/16/2006 at 09:06am
User: Radiophonic from City, TX User Rating:
I've never had Coq au Vin and thought this was worth a try. While I enjoyed preparing the dish I was not wowed by the end result. Perhaps I had set my expectations to high. While a good meal, not worth the time and clean up needed.
Coq au Vin
07/28/2006 at 03:31pm
User: John from Rochester, NH User Rating:
Excellent result.
This was great!
07/16/2006 at 09:54am
User: Bruce from Parkton, MD User Rating:
It takes time, but what else do you have to do. It's worth it.
yum yum yum
05/25/2006 at 07:23pm
User: Sheila from Miami, FL User Rating:
don't drink all the wine
HOLY COW THAT'S GREAT CHICKEN!!!
05/23/2006 at 04:48pm
User: MARK from LAKE WORTH, FL User Rating:
At first, I was a bit annoyed that it took 2 evenings to make this recipe, but I have to say it was really worth it. My wife and I agree that this is without a doubt the best chicken dish we have ever tasted. The meat was very juicy and tender and extremely delicious and served over egg noodles it's awesome. All of the flavors come together perfectly into a rich dish that I think just about everyone will love. I'm no great cook but Alton Brown's recipes are so easy to follow that I couldn't have been happier with the result. Thanks Mr Brown!!!
Alton Delivers Again
12/12/2005 at 05:27am
User: PAMELA from Los Angeles, CA User Rating:
I turned to Alton's version because he knows his stuff. The reviews of his Coq au Vin helped to confirm my choice as well. It was simply devine and even better the second day after the sauce's flavors were allowed to develop. It is worth the time to do it right and my guests loved it. This one is a keeper! Thanks Alton.
Alton Rules
11/14/2005 at 01:19pm
User: neile from san Francisco, CA User Rating:
I made this recipe as a "Bon Voyage" dinner for my French friends who are moving to Thailand. They said it was the best Coq au Vin they'd ever had! I have to agree. The chicken fell off the bone, the sauce clung to the egg noodles sumptuously. Paired with a lovely Cote de Rhone, and followed with some lightly-dressed greens....so good. In fact, I just had some for breakfast. Alton Rules...
So this is french food!
10/31/2005 at 07:29am
User: TARA from McAllen, TX User Rating:
This dish is great for a special occasion dinner, it is labor intentsive but worth it. If you want to impress your boss, this is the way to go!
Work but worth it!
05/12/2005 at 04:34pm
User: RUSS from Lake Forest, CA User Rating:
It was a lot of work. Even spreading out the workload it took quite a bit of effort. But once it was on the plate, it was like a French Chef was cooking right in my mouth. This was quite possibly the most French dish I've ever made at home. I'd suggest however that you save this dish for occasions since it's so labor intensive. You might also want to consider doubling the recipe since it's only a tiny bit more effort and makes great leftovers anyway.
gooood chicken
03/05/2005 at 09:36am
User: BRUCE from toledo, OH User Rating:
very good I will definitely make again
Time well spent!!!
03/05/2005 at 08:12am
User: DANIEL from Yarmouth, ME User Rating:
Yes, the recipe takes a lot of time to prepare but the results will more than delight. The hearty, rich sauce is almost too delicious to describe. I used an inexpensive fryer and cut it into parts. The overnight blending of flavors produces a meal that will explode on your taste buds!! Definitely a 'keeper'!
Cuckoo for Coq au Vin
03/05/2005 at 02:44am
User: JENN from Dayton, NV User Rating:
I really enjoyed this episode. I have made Coq au Vin prior to this and it did not come out so well, and I gave up trying. Alton Brown explained some of the whys, whats and hows about the wine (the type in particular), the chicken (main ingredient) and why putting it in the 'frige overnight is a good thing. Thanks Alton! Now I'm going to try again!
coc au vin
03/04/2005 at 03:20am
User: Anonymous User Rating:
an excelent dish to serve to friends and family, prove to them you have culture and can do something other than just fry chicken
Coq au Vin
03/04/2005 at 12:10am
User: GENE from Roswell, GA User Rating:
Sounds very very close to my typical recipe. Haven't tried the tomato paste and the overnight in the fridge version but the salt pork instead of bacon is something I stumbled onto a few batches ago and makes for a much more delicate taste. I find I enjoy and repeat Alton's recipes more than many other chefs on FoodTV.
WOW
02/22/2005 at 11:33am
User: DEBRA from Spokane, WA User Rating:
This is one of the best dishes I've ever prepared. Well worth the time, effort and cost of wine. Will make it often.
Simply Outstanding
02/16/2005 at 12:18pm
User: Anonymous User Rating:
I made this for my wife on Valentines day and she just loved it. The prep time was the only down side.
Very good
02/15/2005 at 07:43am
User: CHARLES from seattle, WA User Rating:
lessoned learned!! i could not not find good salt pork, so i used hormels salt pork wich is half fat and meat, it comes in 12 OZ pouches so cutting 6 OZ of fat was easy. i sauted my components to high, and spent most of my time trying to keep things from burning. i could not find button mushrooms and used larger, next time i will cut these up for faster desication. And i will use a shallower pot!! All in all it ended up being a very good dish, the flavors were very subtle. I plan to make this again!
A big hit
02/13/2005 at 05:58pm
User: Anonymous User Rating:
My family loved this. It's a lot of work, but worth it. My only problem was that even after reducing the sauce by more than 1/3 it wasn't thickening at all. So, I had to add a little cornstarch at the end to make it thick enough to stick to the noodles. But the result got raves from the family.
Unbelievable!
02/13/2005 at 04:25pm
User: GARY from Ft. Irwin, CA User Rating:
There are not enough stars to rate this one. It was absolutely fabulous.
Easy and excellant
02/12/2005 at 02:20pm
User: LINDA from Kenosha, WI User Rating:
The recipe was easy to follow, and for me convenient. Put it together one day, pop into the oven the next day. I was forced to make a few changes due to the size of my Dutch oven, 5 quarts, not 7 ? 8. It caused me to use only 1.5 bottles of wine, but did not affect the final flavor. Note about the noodles, after draining use some of the sauce to coat the noodles, keeps them from sticking together.
Best Coq au Vin I have ever eaten
02/10/2005 at 05:01pm
User: PETER from Pittsboro, NC User Rating:
This is a suburb recipe!
Terribly salty and dry chicken
02/09/2005 at 07:01pm
User: KEN from Monroe, NC User Rating:
Suggestion, do not add the pork to the final sauce. I reduced mine to perfection but it was inedible. The chicken, while tender and good flavor, was very dry without the sauce. Alton, normally my hero, missed the mark here.
Rich and Hearty
02/09/2005 at 10:47am
User: MARY from Los Lunas, NM User Rating:
I rated this a 4 because it was everything I expected. The sauce was rich and the chicken succulent. It's great to make a kitchen mess the first day and then simply put in the oven the next day. Good for company. Not your everyday recipe. You can really dress up a $2 chicken.
Boring
02/08/2005 at 11:34am
User: Anonymous User Rating:
Too much work for such a bland outcome. Took about an hour on a Sunday afternoon and then felt like forever for it to cook Monday. Way too many pots & pans to clean up and no "WOW" factor. Not a good recipe for working parents.
it all depends on the wine..
02/06/2005 at 10:26pm
User: TERESA from seattle, WA User Rating:
Great recipe!!! The mushrooms are the gems as they have soaked up all the favours. I did discover that the wine makes all the difference. A fair California Pinot Noir is ok at $6 a bottle... I am not going to drop $15 + for a wine I am cooking with unless I get a fair share of it in my wine glass! When did simple wines get SO expensive??? The entire family enjoyed the meal, even the kids! Changes I would suggest other than the wine, are to add the tomato paste and a couple pats of butter at the end of the reducing stage of the sauce to add that little extra flavour and richness. I served this with a simple greens salad with raspberry vinegrette and the vegetable was asperagus. I've always wondered... does Alton look at these reviews??? Cheers!
Outstanding
02/04/2005 at 08:43pm
User: DON from Elk Grove, CA User Rating:
I usually try every Coq au Vin recipe I come across and this is the best so far. I hate to say it but it even beats Julia Child.
Expensive and complicated
02/03/2005 at 04:25pm
User: Anonymous User Rating:
The more practical coq au vin uses a roasting chicken drawn and quartered by your butcher and only 1 bottle of wine. Traditionally in France they may also flambee it after browning with a bit of Brandy or Calvados. The whole point of using wine was to tenderize the meat of an old rooster who you killed because he was being a pain in the butt from his ceaseless and mistimed crowing. Two bottles of wine make a sauce too rich for chicken, IMO. French country cooking is not supposed to be difficult, but this one seemed a bit complicated for a meal which shouldn't need a two day process or even a special occasion.
Excellent
02/03/2005 at 11:44am
User: Anonymous User Rating:
This was most excellent! To Connie in Cincinnati, there was no step missing. The sauce is the wine and the chicken broth that is left when the chicken pieces are removed after cooking in the oven.
Wonderful
02/03/2005 at 09:55am
User: WILLIAM from Norcorss, GA User Rating:
Just perfect. Loved this dish!!