Coq au Vin

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I'm a big fan of Alton's but I have to say I was very disappointed in this recipe. I've made coq au vin before, and with the added work it was just that: added work. \
I see the rave reviews and sometimes wish I would know if the person that is writing them a serious cook or a newbie.

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I've made this recipe a number of time and it keeps getting better. I use thighs rather than the whole chicken. Ok so I'm not a purist. Bacon works just fine as a source of fat. Watch the vino. The first time I made it I used nearly all wine and little stock. Chicken was almost black when it came out. The wine overwhelmed the dish. Getting it about 50-50 seems about right. Don't add the mushrooms 'til nearly the very end if you want to be able to find them. Really boil down the sauce 'til its nearly a glaze. It is fantastic. I love it over smashed potatoes or with home made pasta. My wife tells me that I now have a signature dish. Yummm.

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Fantastic and easier than you think.

I served for a dinner party and everyone had seconds!

Liked the idea of flat noodles- I used Pappardelle. and served it next to french cut green beans with toasted almonds.-
I have a habit of altering recipes so I added shallots and used Pancetta instead of salt pork-which I cut in thick strips, did not follow the salt amount of the recipe, I just placed what i normally do in a friccasee and strained only part of the"unwanted" (celery, thyme, bay leaves

Loved the recipe and the flavors

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This is an excellent, hearty, delicious recipe that should make the people of France proud. It does take a bit of work, though, as the prep should begin the night before for the marinade.

Note that the veggies that are used in the marinade are not used in the final product. This is not mentioned in the recipe. I supposed you can do what you want with them, but I did not use them.

I complemented this meal with mashed potatoes and corn. It was a Mother's Day meal and the mothers (and I thought this recipe was simply excellent.

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I made this for my family dinner party and all anyone could say was WOW!! there was no leftovers it was restaurant quality!!! Alot of steps but worth every minute. I actually shredded the chicken before putting it into the reduction sauce since it was already falling of the bones completely and everyone really liked it like this. It also made it easier to eat since we were in a party. : GREAT JOB ALTON

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This was my first time cooking Coq au Vin and, frankly, I was intimidated by the recipe. I had seen it done on a different cooking show, but had more trust in Alton (he's awesome!, but that didn't stop me from mucking with the recipe.

I sub'ed potatoes for celery and carrots, which meant that I had to bake the potatoes with the chicken before adding the broth. So, while I started pre-cooking the bird and spuds (for an hour, I made the "au vin" part. With both prepared in parallel, I combined them to cook for another 30 minutes which was a great time saver. I also used about 2 cups of wine in the reduction, verses the 2 bottles in Alton's recipe. For convenience, I used frozen pearl onions and sub'ed bacon for salt pork, so I was worried there, but it sounds like that was a good choice.

Even though I violated the recipe in ways that would have me expelled from any kitchen in France, it still turned out awesome. We're talking 30 minutes to braise and prep the chicken and veggies and 90 minutes of cook time. The chicken was falling off the bone and the sauce was flavorful, but not intrusive. I suspect that if I used the 2 bottles of wine in the reduction, let the chicken and veggies soak over night, and cooked for 2 and a half hours, the sauce would have been super-rich and flavorful, but maybe a bit over the top.

Good stuff! I am adding to the family recipe book!

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AB has changed the way I look at food overall but this was STUNNING!!! This or possibly AB's Pork Wellington may have been not only the best thing I ever made, I think they were the best things I ever TASTED!!! Period!!!

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I made this yesterday and it came out amazing. I substituted cabernet for the pinot noir, and the result was an incredibly rich and delicious sauce.

First recipe I've followed from Alton, and as he said, "Your patience will be rewarded"

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I am at best a fair cook, but I can follow a recipe. I followed this recipe absolutely to the letter and came up with a very poor result. The sauce did reduce by one third but it did not thicken even with the flour and butter fix. Also the sauce was incredibly salty. I think the 6 ounces of salt pork was overkill. If the saltiness was ignored the dish was at best so so. Maybe I should have spent more on the Pinot Noir. Far too much effort for very little return. I am still however one of your biggest fans.

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It took so much work to make this, but it was worth it! I used salt pork but it ended up being way too much. Next time I'll toss the chunks of salt pork after they're cooked because they were fatty and gross in the final dish. It smelled amazing.