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Coq au Vin Recipe

Coq au Vin

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (138)

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Average Rating:

Total Reviews: 138

Showing 101-110 of 138

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  • on February 04, 2008

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    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!

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  • on December 23, 2007

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    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.

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  • on December 21, 2007

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    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.

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  • on December 21, 2007

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    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.

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  • on December 04, 2007

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    amazing recipee

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  • on November 29, 2007

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    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!

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  • on September 20, 2007

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    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.

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  • on September 11, 2007

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    I've made this twice and both times it was fantastic!

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  • on June 23, 2007

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    Great recipe. Simple, easy and very, very tastey

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  • on January 17, 2007

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    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...

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