Coq au Vin

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This dish has become a family favorite. The first time i made it wasn't quite aware how long it would take, but the payoff was amazing! i have also tried substituting other red wines in the past, as someone else said, but pinot noir really does work out better.

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I love your recipe, it is very similer to the one I use, except, my recipe calls for rabbit instead of chicken. I honestly never thought of using chicken instead, the rabbit. Rabbit is excellent in this recipe. It makes it more of a special event recipe. What does the original recipe call for rabbit or chicken?

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Love this recipe. I start with cream of sweet potatoe as an entree. I serve the Coq au vin with garlic pureed potatoes, orange scented green beens and a small portion of red cabbage with wine and apples. It is delicious!

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I love this recipe and was so happy to have found one by Alton.Alton come back to make new episodes,love your dishes! But few notes.. the onion thing is a real pain to peel. I did it with pearls that I peeled and then next time used a jar of martini onions that I drained, rinsed well and boiled. So much easier and tasted just as good. Also, have tried it with a few other variations: thick slabs of bacon instead of salt pork, left the carrots in the dish and just added the to be discarded veggies to cheese cloth to just pull out as the pot can get heavy with two bottles of liquids to drain and reduce. Also have used beef broth and chicken to make a slight deeper flavor. Great to make on a weekend night when you have leftovers to eat... the two hour prep and no food after can be a bummer!

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Tasted great well worth the time and effort.

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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.

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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.

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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.

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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!

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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.