Coq au Vin

Total Time:
13 hr
1 hr
8 hr
4 hr

4 to 6 servings

  • 24 to 30 pearl onions
  • 4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
  • Kosher salt and freshly ground black pepper
  • 1/4 to 1/2 cup all-purpose flour
  • 2 tablespoons water
  • 6 ounces salt pork, slab bacon, or lardon, cubed
  • 8 ounces button mushrooms, quartered
  • 1 tablespoon unsalted butter
  • 2 (750-ml) bottles red wine, preferably pinot noir
  • 2 tablespoons tomato paste
  • 1 medium onion, quartered
  • 2 stalks celery, quartered
  • 2 medium carrots, quartered
  • 3 cloves garlic, crushed
  • 6 to 8 sprigs fresh thyme
  • 1 bay leaf
  • 2 cups chicken stock or broth
Watch how to make this recipe.
  • Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.

  • Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.

  • Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.

  • In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.

  • Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.

  • Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.

  • The next day, preheat the oven to 325 degrees F.

  • Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.

  • Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.

  • Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.

  • Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

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Pairs Well With

Jammy, earthy red wine

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4.6 150
100% awesome item not reviewed by moderator and published
This was delicious!  DELICIOUS!  (So good I had to say it twice.)  And I only marinated it for 3 hours.  I know, Alton, I know...  but sometimes marinating overnight just isn't an option.  And this was plenty yummers with just 3 hours.  -I think the leftovers were even better!  Only change I made was to use frozen pearl onions.  Oh, and as we're not mushroom lovers, I left them out.  I was a little worried it would suffer for flavor because of it, but nope!  UM um um. Served it over egg noodles the first night, and the leftovers over garlic mashed taters.  Hard to say which was better.  Thanks, Alton!<br /> item not reviewed by moderator and published
The 5 star rating baffles me. Maybe many have never done a slow braise before?<div><br /></div><div>The problem with this recipe is the cooking temp: 325 degrees is TOO HOT. Slow cooked meat should be cooked at under 300 degrees, and the result should be meat that is falling off the bone juicy tender. Not so with this chicken. It was average as if I had baked it. Definitely edible, but what is the point of taking all the time to slow cook if it's not going to be melt-in-your-mouth?</div><div><br /></div><div>I recommend the Coq Au Vin recipe on the Le Creuset website instead. If you do opt to make this recipe, do yourself a favor and cook for the same time at 275 degrees, and skip coating the chicken in flour before browning it. The flour-coated chicken created a mushy, wrinkly texture on the outside. You can even see it in the picture, weird.</div><div><br /></div><div>Also, this website sucks. I'm forced to sign up before I can post my review and then it disappears and I have to rewrite it anyway :(</div> item not reviewed by moderator and published
I saw his show over the weekend featuring this recipe and it looks great. One quick note- when Alton finished with the vegetables he strained them and placed them in the dog's food bowl. My dogs love vegetables too but please be aware that onions (cooked or raw) are extremely toxic to all dogs. item not reviewed by moderator and published
This recipe is amazing! I cooked this dish for a dinner party and it was met with rave reviews. Can't recommend it enough! item not reviewed by moderator and published
this is one of  the best dishes i have ever had!!!!!!! item not reviewed by moderator and published
This was the best I've ever had. The work/effort involved is well worth it, making this recipe a grand slam! item not reviewed by moderator and published
By far the best Coq au Vin I have ever made. I tried other recipes, but this one is the very best. I admit it is a little work, but well worth the effort. A great do ahead dinner for those special guests you want to impress. item not reviewed by moderator and published
Love this recipe. I followed it exactly except to debone the chicken before adding back to the sauce. Served it over pureed cauliflower/celeriac creamed with creme fraiche and topped with swiss chard wilted with one garlic clove grated into lemon juice. My house smells wonderfully, and my husband is still groaning at the deliciousness. This is a keeper. item not reviewed by moderator and published
Delicious. Made it on a Sunday, marinated for just a few hours. The chicken was very tender and flavorful. item not reviewed by moderator and published
I am currently enjoying the smells of a house filled with aromatic delight. I saw this recipe for the first time three days ago on Good Eats. I had to write it down. Anything that takes the labor and difficulty of French cuisine and bring it to a manageable level is enough for me to try it. I have my parents coming over tonight to indulge in this wonderment with my wife and I. item not reviewed by moderator and published
Gastronomic pleasure! My husband and I enjoyed everything about this dish, from the aromatic sensation throughout the house to the last savory smooth delicious bite! Well worth the trouble on a cold winter night. item not reviewed by moderator and published
My new favorite meal. It doesn't say it in the recipe but you should add tomato paste to the wine when you deglaze. item not reviewed by moderator and published
Another winner from Alton. I made this recipe last weekend for our neighbors, everyone loved it. I didn't have any tomato paste so I left it out and it still came out AMAZING! As another reviewer said, I used cheese cloth for the carrots, celery etc which made it easy to grab and dispose of without straining. I also used bacon instead of the salt pork, tasted great. I served it with Garlic Parmesan Mashed Potatoes and a green salad. Thank you Alton! item not reviewed by moderator and published
Worked on this recipe for a while. It's a lot of work but worth it. Learned too late I was out of chicken broth. Used vegetable broth instead and the next day added chicken broth just prior to reduction. I will definitely make this again when I want to show off my cooking talents. item not reviewed by moderator and published
Wonderful! I used cabernet sauvignon, but only had room in the pot for 1 bottle. The only complaint from the family was that they couldn't eat it the first day since I was making the house smell so good. Chicken fell right off the bone so I served it more like a stew over mashed potatoes. Time consuming, but not difficult at all. item not reviewed by moderator and published
Tasted good, but too much work, and this dish is not my type of bag. Ok. I pretty much followed the recipe. Except I used boiling onions instead of pearls and whatever mushroom I had. I used a cheap Pinot noir. I think the only thing I'd do differently is cook 9 oz of salt pork as I wound up eating some o the cracklings. I don't see me making this again. Too much work. It was good just took too long. item not reviewed by moderator and published
I had always thought red wine would not pair well with chicken but this recipe changed my mind! The sauce turned out wonderful and flavorful, and the chicken fell off the bone it was so tender! Thanks for the great recipe, Alton! item not reviewed by moderator and published
Wonderful. My family enjoys this recipe. I would definitely make it again. We have never had coq au vin it was the best. Th chicken just melted in your mouth. The flavors were amazing. Thanks Alton Brown. item not reviewed by moderator and published
THIS IS THE RECIPE YOU ARE LOOKING FOR!!!!!!!!!!!!!!!!!!!!!!!!!!!!! If you are looking for the epitome of Coq au Vin recipes ...stop looking you found it. I have tried a dozen or so recipes for Coq au Vin and NONE come even close to the flavors this recipe has (Not even the Julia Childs recipe Most of the other recipes have far too little wine in them. Alton Brown, Thank you sooooooo much for this recipe is is AWESOME!!!!!!!!!!!!! The only problem I can see is that I can only give it 5 stars. item not reviewed by moderator and published
The amount of modification people make and then complain about the results is amusing. I followed the recipe (since it was developed by a professional and the results were wonderful. The salt pork and two tbsp of water made *plenty* of liquid for me to cook everything without needing even the butter. I'm wondering if others used the proper amount of salt pork. The prep was just about an hour, and while I'm not good at multitasking in the kitchen, this recipe lent itself to being able to cut up and clean the other veg while the pork or onions or chicken or mushrooms were sauteing. I'll definitely make this for others because it's an impressive dish compared to the amount of time it takes. And you can prep it the night before and get your kitchen cleaned back up before your guests arrive. Heh! item not reviewed by moderator and published
Excellent recipe. item not reviewed by moderator and published
Good, lots of deep flavor. VERY rich. Time consuming item not reviewed by moderator and published
This recipe turned out amazing! The recipe doesn't say how much salt to use - I used too much and it tasted too salty for me. My family loved it! We'll be making this on a regular basis. item not reviewed by moderator and published
I was looking for a recipe my father used to make when I was a child. We called it "chicken burgandy" and I thought maybe we couldn't pronounce coq au vin and they called the above. Sadly no, this is not the recipe I remember. This chicken was good but very acidic for my taste. I reduced it thinking it would develope the flavor but I just didn't get the flavor I wanted. I will be deleting this recipe from my recipe box under the file "alton's best". item not reviewed by moderator and published
Followed the recipe to a T. Used Cab. Sav. because that's what I had. Served with garlic mashed potatoes, fresh green beans and crusty bread. Delish. item not reviewed by moderator and published
This was my first attempt at coq au vin, and it has got to be one of the best meals I have ever tasted in my life! The chicken was plump from having absorbed so much wine and was very filling. It was so tender, that it slid right off the bone, and melted in my mouth. The salt pork, mushrooms and pearl onions complemented the dish quite nicely. I will definitely be making this dish for my next dinner party! Thanks, Alton! item not reviewed by moderator and published
Great recipe though I did not refrigerate overnight. I used pork belly for the salt pork and combined Ina Garten's approach with this one, using brandy to deglaze before I put in the carrots, onions and celery. I also did not use two bottles of wine but wished I did since I did not have much sauce. We cooked it for more than 2.5 hours, not on purpose but because I forgot. Delicious. I will make this recipe again and let it marinate overnight, it should be even better! item not reviewed by moderator and published
We all know A.B. is a genius...So is this recipe. It's time consuming but not as hard as you would think. Prep wisely and you'll have a great dinner! item not reviewed by moderator and published
Great, especially with egg noodles, except for one thing: Please don't use a stewing hen. item not reviewed by moderator and published
An excellent chicken dish, so worth spending the time. item not reviewed by moderator and published
O.M.G. This was phenomenal. So worth the time. I gambled and made this for my bunko. Dinner for 12 and wow is it time-consuming. To speed things up, I used Pancetta Bits (from TJs instead of the bacon so no need to boil and render and defrosted frozen pearl onions instead of fresh. Used sliced cremini mushrooms as well. Otherwise followed the recipe to the letter. (I didn't get a full 2 bottles of wine in the Dutch Oven…the cook needed a little. I followed the previous posters' suggestions to make sure that the chicken was very well browned on all sides before marinating and the chicken was not purple. Neither was the sauce. I think deglazing those tasty brown bits makes all of the difference in getting the gravy to a nice brown color. I will make this again for sure! Wonder how it would work in the crock pot? Thanks Alton! We love your show. item not reviewed by moderator and published
This is a great recipe; but a slight variation of mine. I have always used smoked bacon, so the salt pork is a new one on me (but more traditional . I have always done mine in an eletric skillet from beginning to end, which has always produced great results. Alton always seems to know what he is talking about, so follow along with him minions! : item not reviewed by moderator and published
Too much work. Salt pork did not produce enough liquid for onions and, therefore, rest of recipe was difficult to work with. Will try it once again as it seems to have gotten good reviews. item not reviewed by moderator and published
EXCELLENT!!! This meal is based on wine, so choice in wine is of the utmost importance. I used 2 bottles of Trader Joe's Pinot Noir, one from San Luis Obispo, Ca, and the other from Oregon. $8.99 each. Sum reviewers said they only used 1 bottle of wine, the reason you want to use 2 bottles is so the flavor is intensified when the broth is reduced. I used frozen pearl onions as fresh were too expensive. Served with homemade crusty french bread. YUM!!! BTW - The meal is even better a couple days later... item not reviewed by moderator and published
This Coq au Vin was so delicious. We had friends over for dinner who had never tasted this dish before and they were both very impressed. The recipe is time consuming but worth every step. I used one and a half bottles of pinot noir and fresh thyme and rosemary. Did not cook at 325 F, instead 300 F, and when it was time to put the mushrooms and pearl onions and pork cubes in I cooked it for about another hour on 275 F. Served with garlic mashed potatoes and oven roasted carrots/onions. A good dish for special company. item not reviewed by moderator and published
Love it! Asparagus, as a side dish, goes well with it. item not reviewed by moderator and published
This is a good basic starter recipe. I made a few modifications, first I only used one bottle of wine, a lovely beaujolais. I also used bacon instead of salt pork, even blanched salt pork is too salty for me, used a fresh brandywine tomato instead of tomato paste in the mire-poix and did not flour the chicken prior to browning, I thicken the sauce using beurre maine. I also make chicken stock using the back &amp; giblets from the chicken, one carrot &amp; a few peppercorns, I started it just before I began blanching the bacon. I used Julia Child's recipe for the onions &amp; mushrooms and did strain the mire-poix prior to reducing &amp; thickening the gravy. Served with garlic mashed potatoes, a salad of mixed greens &amp; haricot vert. It was lovely. Overall this is a time intensive recipe but always, always worth the time and dirty dishes. Half the joy of French comfort food is the preparation &amp; the fabulous smells that come from the kitchen while it is slowly cooking. item not reviewed by moderator and published
Served this at a dinner party alongside garlic mashed potatoes, roasted winter vegetables, and a fresh loaf of French bread. My guests raved as they went back for seconds. I typically don't have to modify AB's recipes, but this one lends itself so easily to variation... Doubled the recipe using only thighs, bone in, but I removed the skin. Used frozen pearl onions and eliminated the pork, per a guest's dietary requirements. Followed the rest of the steps up to refrigeration, but cooked in a slow cooker. Removed the chicken from the bone as I was reducing the sauce. Added some port to the reduction at this point. -- The turnout was excellent! Oh, definitely use the pinot noir. My chicken was a bit gray/brown on the outside when I took it out of the slow cooker, but not at all on the inside. Once it was in the reduction, it was a lovely, very-edible deep brown. item not reviewed by moderator and published
It's the day before Valentine's Day and I made this for my husband and boy was he pleased. I made it exactly as the recipe indicated except that I went to our local Trader Joe's and purchased frozen pearl onions. I purchased a French Pinot as Alton suggested and used two bottles' worth of the wine (purchased a mid-grade California Pinot from the Santa Maria region for drinking - was a great accompaniment. I cooked it for closer to 3 1/2 hours because I refrigerated it in the enamel-lined Dutch Oven which kept the cold in. I did add an extra two tablespoons of the butter/flour mixture at the end to make the sauce richer - which seemed appropriate. Even with the two-day cooking period, I would definitely make this again for a special occasion. I served it with a simple vegetable side dish of Swiss Chard sauteed with garlic and capers and a splash of pomegranite vinegar. Definitely try this and don't be intimidated! It's well worth it! item not reviewed by moderator and published
I made this again tonight and it was yummy. Used all colourful vegetables: multi-coloured carrots, red celery, red onion. It looked awesome. item not reviewed by moderator and published
Let me start by saying that I spent a summer in France so I think I know about french cuisine. This recipe was absolutely delicious. My uncle Rene from Paris was in town and I made it for him. He said "oh la la! dis is delicious!" My kids did not like it so I made them chicken fingers but they never like anything that I make except for chicken fingers. I would recomend that anyone who likes wine based sauces to make this tasty treat. Five stars! item not reviewed by moderator and published
This was my first time making Coq Au Vin, and the recipe was easy to follow and, most importantly, delicious! My young kids even had seconds, and they never have seconds, so I am happy to say this one is a keeper for me. I did omit the pearl onions, however. And I felt 1 bottle of wine was completely sufficient. item not reviewed by moderator and published
Delicious, but very time intensive! That said, I'll definitely be making this again. item not reviewed by moderator and published
Just tried this, and with a few changes, it was manageable, and I think in the future, it will be even easier to make. This time around, I used 1 bottle of wine only. Alternating between pouring the stock and the wine seemed to keep it from turning purple. (Significantly browned chicken will also ward off any purple later!) I also used a frozen bag of pearl onions and let them thaw for a couple of hours. They worked like a charm! Follow the directions and be patient. I think having a sort of assembly line is what helped me. The next day, things were simple! I think in the future, however, I may skip the extra steps on the second day and leave everything in the crockpot. My sauce didn't reduce (even with the beurre manie/four-butter-mix) and thicken, though I did end up with 1/3 less than I started. By the end, with patience and ample preparation time, I had a beautiful dish, full of flavors--rich dark wine, meaty chicken, smoky mushrooms--that was worth sharing! item not reviewed by moderator and published
Who cares what the food tasts like I love the humor. I never laughed so much watching the food network. I really enjoy humor and you are funny! item not reviewed by moderator and published
Fantastic recipe! I could almost hear Alton geeing out right along with me! Prep was simple enough. Just have to be prepared &amp; organized and it's a snap! I agree with the other reviewers that the recipe does not mention the carrots, celery &amp; onion are a mirpoix, and as such, are not included in the final product. My sons kept asking how soon we can eat. Broke their little hearts telling them "Not 'till tomorrow, guys!" This will now be one of my winter "must-haves!" item not reviewed by moderator and published
This is delicious! Used thick bacon and just fried it up before doing the chicken, and used frozen pearl onion which worked great. Only one bottle of wine was plenty for a whole bird. Didnt strain the sauce and the carrots etc were yummy. The chicken was super falling apart tender and my hubs declared it one of the best things I've ever made! Also, I prepped in the am, let it sit in the fridge until afternoon and then tossed it in the oven. Overnight would prob be even better. Served with mashed potatoes. Cant wait for the leftovers... item not reviewed by moderator and published
to pamnjeromy- sorry, you are incorrect on several fronts. mirepoix is usual and customary. the choice of wine is discretionary- folks use what is grown in their areas. white wines are just as valid as the reds. cognac is not to everyones taste or pocketbook. read. read. read. item not reviewed by moderator and published
evilchef71: You are absolutely correct in your critique of pamnjeromy. Pinot noir is a variety of grape and is also used as a varietal name for wines made in the new world (anywhere not in Europe). Burgundy is named after a region in France with the same name, but the wine is also made with pinot noir grapes. Only wine that comes from Burgundy, France can be called Burgundy as is the same with Champagne, etc. Mirepoix is a must in traditional French Coq Au Vin as it gives flavor and depth to many classic French sauces. I was shocked that someone would ask why we would use tomato paste, carrots, and celery in a red wine based French sauce. Great authentic recipe, which can be personalized. item not reviewed by moderator and published
Sorry, but I have to respond to the last poster's comments. Burgundy is Pinot Noir. Also, in classic French cooking, adding tomato paste to mirepoix (sorry you probably don't know that's onions, carrots, celery) is a tecnique called pincage, which adds color and depth of flavor. So before you go off about how Alton's technique has nothing to do with French cooking maybe you should get your face out of some second rate cookbook. Do yourself a favor and pick up Glorious French Food by Peterson and also realize there's more than one way to skin a cat. item not reviewed by moderator and published
Not even close. I have the "I Know How To Cook" French Cookbook and have made Coq au Vin from it many times. Tomato paste?? Celery? Carrots? Are you kidding me?!? Where's the butter? 1 tablespoon is NOT going to cut it in authentic French cooking. Also, the key ingredient Mr. Brown is missing is the cognac. It's not the same without it. Also you do not use Pinot Noir you use a Burgundy wine or a Port. I'm glad that he realizes that it needs to set overnight. If you want authentic Coq Au Vin look in the above stated cookbook- the one's authentic French people actually use. Or check out Julia Child- she's much closer to authentic then this is. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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" item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
of all the stuff I have cooked off of Good eats over the years, this may be the best recipe. The depth of flavor, and the relative ease of cooking, made for a killer valentine for my wife. Deep, rich, tasty, downright excellent. Another fine use for the big Le Cruset. item not reviewed by moderator and published
Period! item not reviewed by moderator and published
Mr. Brown has once again perfected an amazing recipe. item not reviewed by moderator and published
My Husband and I love this Recipe! My choice for pork was thick cut bacon. If you choose the bacon - there's no need to boil it in the water first - just brown it in the pan. I used a whole 5 lb chicken - cut into 8 parts. We don't care for mushrooms - but I used them anyway - they added a beautiful depth to the sauce! Then we just ate around them. I used frozen pearl onions - and that worked out fine. My wine was a cheap $20 Pinot Noir but we served it with a Panther Creek Pinot Noir. Mmmm... I did all the steps in my dutch oven to save on dirty dishes. Then it was in my fridge for right at 24 hours. This left the most wonderful aroma while it was simmering in the oven!! Make sure to taste your sauce while its reducing on the stove - mine needed a lot more salt and some pepper. Right before serving it - i made a cornstarch and water slurry to thicken it up a bit. Then I finished it with a couple of pats of butter for that extra richness! It turned out perfect! I served it with Mashed Potatoes and Crusty bread for soaking up that sauce. This was SOOO good - Props to you Alton!! I'm eating leftovers right now for lunch - and if its possible - its even better today! item not reviewed by moderator and published
This is one of the best written recipes ever! But yours always are. :) This dish ROCKED! I had a dinner party last nite and this was the hit of the show. We never made it to my brandied chocolate mousse because we kept eating the main course. You are an exceptional human being and talent.. Thank you for sharing your knowledge with us. (Changes: I did not have bacon so used ham. I dont like celery so eliminated) Other than that - to the letter. YUM! Thanks Alton!!!! Your number one fan - Jodi Stone item not reviewed by moderator and published
SO SO GOOD!!!!!!!!!! I love it! My fiancee is thinking of getting married sooner because of this dish. Mr. Brown you have done it again. I will never make another dish without you by my side!!!!! Thank you! Michelle Fontaine item not reviewed by moderator and published
I received a dutch oven for Christmas and couldnt' wait to try this recipe. I made it for friends that are no strangers to good eats and they, as well as my wife, loved it. My wife said it was even better the next day. I follow the recipe almost exactly. I used just regular bacon. I forgot to put the garlic in the dutch oven prior to letting it stand over night, so I put garlic powder in the sauce during the reduction. I also add some chicken breasts. Every piece was tender and delicious! Don't be afraid to let the sauce cook as long as needed to reduce properly. I'm not sure why another reviewer couldn't get it to reduce, but make sure you have it simmering uncovered so as to let it evaporate faster. I also added one T of butter/flour mixed to the sauce to help the thickening. Will definately make this in the future. Thanks AB, I look forward to more of you experiments, I mean, recipes!! item not reviewed by moderator and published
This recipe was the hit of our Christmas Eve supper. Since I have Celiac disease and cannot eat wheat, barley or rye, I used potato flour to dust the chicken pieces before sauteeing. The potato flour was very find and left an even dusting that browned beautifully. Other changes were quadrupling the recipe, boiling the salt pork cubes before rendering them and I deglazed the pan with 1/3 cup brandy before adding the wine. I also used frozen pearl onions to make this easier. The wine was a 2005 Merlot from Mendocino that I got at, of all places, Big Lots. The wine was even drinkable enough to be served with the meal. If ever you have to cook for a Celiac or one following a gluten free diet, substitute potato flour for dredging and it works great. I simmerd the chicken for two hours, removed to a platter and covered with foil and put into the oven at 350 for another half hour. It made the chicken a lilttle more tender but left the texture just right. The sauce reduced very well and since I par boiled the lardons, was not too salty. item not reviewed by moderator and published
and it was wonderful! I researched and read many different recipes for Caq au Vin and decided to make this one. I was very happy with the results. The rest of my party felt the same way. I served with simple mashed potatoes. Thanks Alton! item not reviewed by moderator and published
I make this all the time and my French friends say it's the best. I give your recipe five stars for taste but one for unnecessary complexity. I can do it ALL in one dutch oven in &lt; 2 hours (including prep). One day in advance it will taste even better: saute bacon &amp; shallots dust chicken (drums and thighs are delicious) in flour, pepper, salt, and brown in same pot pour in red wine cover and cook med-low for 45 min (add more wine as needed during cooking to make a nice sauce) remove skins and skim fat add 1 cup ea of chopped celery, carrot, canned tomatoes and the shallots and herbs simmer 20 min salt &amp; pepper to taste add shrooms and simmer 10 more min.'re done! Serve over egg-noodles. Cleanup involves washing 1 pot, 1 plate and 1 knife. item not reviewed by moderator and published
I must admit I was skeptical about red wine and chicken but I had heard this was a classic French recipe which had to be tried. The results were beyond my expectations! My wife and I have a saying "Is it going on the menu?" This refers to our fantasy of owning a resturant and what would be on the menu. There are several favorites which are givens but this recipe is definitely going to be a weekend special because of the day before preparation. Alton you have never let me down yet and I love your scientific approach to cooking. Cooking is Food Chemistry and you are the Professor. Not as difficult as your would expect and the results are phenomenal. The sauce is rich and delicious, more a flavor of beef than the expected red wine taste. We had it tonight over noodles and I can imagine that tomorrow's leftovers will be even better. PS. Don't throw out the carrots they are fine to eat although the onions and celery can be discarded. item not reviewed by moderator and published
Alton, is there a dish you don't make well? I decided to make this this for a Sunday dinner. My husband wasn't too crazy about the idea until he smelled the chicken cooking. Let's just say anytime I make Coq Au Vin is now just fine with him. The dog, the cat, and my husband were all going crazy from the beautiful smell of chicken and wine. There was even enough wine gravy left over to use as a soup base. I threw in some shredded chicken, more carrots, then peas, and onions. I served it over mashed potatoes (real of course) and made home-made biscuits because we needed more starch. My husband got me started on you four years ago when I'd had a car accident and couldn't cook for a good 4-6 months. He figured your show would work as a pacifier when I desperately wanted to cook and was faced with institutional instant potatoes, canned gravy and pressed chicken . Thank you Alton, you've provided me many hours of relief and ideas of what to look forward to cooking as soon as I was able. item not reviewed by moderator and published
Made this over a cold, rainy weekend and it was very good. My husband was mopping his plate. I haven't seen him love a meal this much in a long time. I followed the recipe but may make a couple of minor changes next time. I used the salt pork as directed but I think next time I'd use bacon. I prefer that smokiness and I thought the salt pork was a little too salty (yeah, I know ... it's SALT pork, right?). The meat was perfect and falling off of the bones. In fact, I went ahead and boned all the chicken and tossed it into the sauce as it was finishing. Made it really easy to eat and served nicely in bowls over the noodles. All in all, really wonderful. And it makes a ton. Definitely looking forward to serving this up after a chilly soccer game this week! item not reviewed by moderator and published
I love, love, love this recipe. Thank you Alton, this was one of the best tasting dishes I have ever made. It was rich and delicious. The recipe was easy to follow and the result fabulous!!!! I can't wait to fix it again. I prepared it exactally as instructed, except I stored the chicken, veges and wine in a large bowl overnight. Early in the day I put it in the crockpot and left it there on medium for 6 or 7 hours. Then I finished the recipe as instructed. It was way too hot to use the oven, making the crockpot a great alternative. Keeping the chicken warm in the oven while reducing the liquid was ok, it didn't really make a dent on the cool temperature of the house. I may try using the oven in the winter, but it was so easy in the crockpot... Also, not to be picky, but I liked this with rice better than the noodles because the rice soaked up more of the great sause. item not reviewed by moderator and published
My mom is a huge Coq au vin fan (after trying this recipe she's now a huge AB fan). Yesterday, she made it for the third time and it was amazing. The recipe tells you how to do it in a two stage process--if you have the time, I highly, highly recommended making this recipe in two stages. Letting some of it marinate over night before finishing the dish intensified the flavors and made the chicken so moist and juicy. It was unbelievable! Love this recipe and will make it again and again. Thanks AB. Love your food. item not reviewed by moderator and published
I just have to say WOW . . . my family thought I had lost my mind when I started preparing this dish after dinner one night this week and it took a couple of hours . . . I told them that they were in for a treat and I was so right. I was a little concerned about the flavor of the sauce as I was reducing it because it tasted a little too "winey". Once I added the onions, mushrooms and slab bacon the sauce transformed to a savory flavor that made us all hummmm. I was unable to use flour (gluten free is a new thing for me) to brown the chicken so mine had a bit of a purplish color but it did not detract from our enjoyment. I plan to make this for my next large family gathering . . . they are gonna love it! item not reviewed by moderator and published
As always, Alton hits it out of the park with this one! I am of French decent and would put this recipe up with anything i would find on the French countryside. Coq au vin is derivative of the ethnic side of the French cuisine... so if you are looking for the elegant side of French comfort food: this is it! item not reviewed by moderator and published
I've made this recipe to the letter a few times and it's fantastic every time! Folks who didn't like it---maybe it was your wine? I used Charles Shaw (3 buck Chuck) Cabernet, which is a red wine that I enjoy drinking. If you don't like to drink red wine, I doubt if you're going to like this dish. It's takes a bit of time and planning ahead, but it's worth it. item not reviewed by moderator and published
My husband made this dish and although it took a very long time to make, it was well worth it! He made it with regular store-bought chicken. We couldn't find the pearl onions in the produce section so we substituted the frozen variety. The entree was amazing. item not reviewed by moderator and published
I just happen to have a renegade rooster whos days are numbered. I am so thrilled to see such a wonderfull recipe. I will be trying the true rooster version in the next three days - I will be comenting - THANK YOU ALTON!!! P.S. All hail LCB, i went to my text book as well SARAH. item not reviewed by moderator and published
Growing up preferring to watch Julia Child instead of Sesame Street, this is one of the more industrious dishes I've attempted - and more than worth the effort! Although there didn't seem to me much hard work involved, just time-intensive. Regardless of the negative reviews, this dish is amazingly rich and delicious. My concern while prep was thinking, "This is going to taste like wine soaked chicken." Much to my amazement, there was a hint of the wine flavor by no means overpowering. I did make one slight alteration in the prep: on day two, I finished the cooking in my slow cooker on high heat for 4 hours, stirring occasionally (about every hour or so). I will definitely make this dish again - and most certainly recommend it to others! Truly delicious! item not reviewed by moderator and published
Clearly Mr. Null, who rated this recipe one star, neither tried the recipe nor watched the show. If he had, he wouldn't be complaining about the recipe calling for ingredients that no grocery store actually has. Alton made specific reference to the fact that old hens or roosters are traditional ingredients and that they would taste better. He also pointed out that finding an old hen or rooster for sale in the grocery store is nigh impossible. That said, he followed the traditional recipe almost exactly, and made note when he deviated. Not only is it delicious, it absolutely IS Coq au Vin. item not reviewed by moderator and published
My southern g'ma taught me at a young age how to make this as it honored her french heritage. This recipe is spot on. I used Zinfindel and Alton my grandamiers would call you " sugah" and roll her eyes and say " Mercy" if she could taste this. You've done well...for a yankee! I adore you! item not reviewed by moderator and published
In response to null's comments of Feb. 2009. Your interpretations of online search results leave something to be desired. When I saw this episode, in its original broadcast, I promptly went to my dog-eared Le Cordon Blue textbook entitled Professional Cooking (4th Edition) and was thrilled to find that AB had provided me with a family sized version of the classic recipe. With the exception of overnight marinade and the resulting changes in task step order, this recipe is the classic Coq au Vin (if Le Cordon Bleu says it is Coq au Vin, I am not going to argue). AB's is an excellent recipe and the overnight marinade makes up for the lack of an old yard bird. I recommend. item not reviewed by moderator and published
This is an excellent recipe, but I have two comments. (1) The salt pork is much easier to dice if it is partially frozen. (2) Two "stalks" of celery? It should be two "ribs" of celery. Really, Alton, you should know better. item not reviewed by moderator and published
All comments that I have read written by 'null' of null city in null state have all been negative. This time the comment was on the recipe and null did not even use the recipe. item not reviewed by moderator and published
Always am inspired by A.B.'s shows and his show on Coq Au Vin charged me up to do it. Not worth the effort, followed the recipe to the "T". Never could get the sauce to thicken even using his kneading butter and flower method. Found the sauce pretty bland. All in all not a satisfying experience. item not reviewed by moderator and published
Roosters crow...coq au vin..get it? Never mind. This was superb. With the overnight marinating, it takes a little time to make this dish, but all of the steps are simple and outcome is to notch. Well worth the effort. Salt pork is definitely preferablleto bacon, so worth searching out. Also we followed the recommendattion for Pinot Noir as the varietal to use and it was a good choice. A heavier varietal may have been too much given the amount of wine in the dish. The sauce was rich, velvety and perfectly seasoned. We reduced it 45 minutes or so but still found it workd best to use a couple of tablespoons of the flour / butter for thickening. Next time we think we'll double the amount of mushrooms. Also, we got lazy and used frozen pearl onions to make this, but next time we'll make the extra effort to use fresh ones, as the recipe calls for. It's considerable more effort to blanh and peel them, but they really are better. item not reviewed by moderator and published
We have made this recipe a number of times. Often we've had to vary it somewhat to prevent a need to make a "store run." It has always been GREAT. We've served it on rice, mashed potatoes, as well as the noodles that A.D. have in the recipe. It is a great deal easier than others we have had. The night before you do the prep (1/2 - 3/4 hour). Pop the fixins in the fridge. The next day pop it in the oven, cook and then finish it up and ENJOY. Now the clean-up is another story... but so has been every coq au vin recipe we have tried. item not reviewed by moderator and published
A great dish to make if you want to impress your friends. It takes time, but it's all worth it. I'll even admit to using boxed Burgundy to make this dish... and it STILL turned out fabulous. item not reviewed by moderator and published
This dish turned out beautifully. It was hands down one of the best meals I've ever prepared. It is a bit of work but it was worth it and the bulk of the work is done the day before you actually cook. I used good slab bacon that was very thickly sliced, which I then cubed, and a a 6 1/2 pound hen. My chicken was a little 'burgundy' colored even after careful browning (perhaps because of the larger-than-chicken hen sized pieces) but the sauce was a nice rich brown. The sauce was velvety, smokey and richly flavored. The only seasoning I needed after the reduction was a little pepper. I did skim and degrease the sauce a bit as it reduced. The reduction took a full 30 minutes. I used a good French Pinot Noir but not one from Burgundy. I served it with buttermilk mashed potatoes and roasted asparagus. It was a marvelous dinner. item not reviewed by moderator and published
While I love watching Alton's shows, I must say I was disappointed when I found this recipie while looking up "coq au vin" online. His shows are very informative and educational, incorporating the science and "whys" of a recipie as well as discussing various historical points of interest. In fact, the only reference I can see made to the development of this dish is referring to it as a "fussy French fricassee" and arrogant assumption that making it quicker is the "better, American way". In fact, the dish developed as a way to prepare aged roosters in the farm villages. The aged rooster is the reason the dish is made the way it is, and no way can a 4 hour prep time turn out a respectable coq au vin compared to the classic recipies. A chicken in wine dish it is, coq au vin it is not. I am disappointed, Alton. I will continue searching elsewhere for a recipie to use on my roosters. item not reviewed by moderator and published
I made this recipe last weekend for my friends. I used a bottle of Pinot Noir and a bottle of Cab. Sav. because they were reaching the end of their rack life. I tasted both before using to make sure they were still drinkable and both were still delicious. I used six leg-thigh quarters that I separated before browning. As has been mentioned before, long, slow browning of the chicken is the way to go as it keeps the meat from turning purple and makes everything delicious. It is definitley an involved process for this recipe, though. I was not organized so the night before cooking ended up taking about three hours, but the next day with the stew in the oven I was free to do other things around the house. The way I look at it I would have been doing something anyway, might as well make delicious food for people I care about. Also, there's no instant in Good Eats. The only two problems I ran in to were finding decent pearl onions that weren't rotting out or turning green and I went for the sale bacon instead of getting decent slab bacon. The sale bacon added little to no flavor and I have learned my lesson. Anyway, my friends loved it. One of my friends who is normally reserved popped the top button on her pants and went back for thirds. My other friend seemed to sum up everyone's feelings declaring that we had just feasted on an epic meal that will be reminisced for ages. I will definitely make this again, and having done it before I am sure it will take less time when I do make it agan. item not reviewed by moderator and published
I would recommend box wine instead of bottled wine. You can often purchase it at a significantly lower cost per unit volume. With the exception of lower unopened shelf life (not a problem if you buy it just for this, especially if you have a glass with the meal), there are no inherent disadvantages to box packaging. item not reviewed by moderator and published
Prep time took maybe 2 hours max. I used lean bacon instead of salt pork (don't care for it; had enough of that stuff as a kid), and 8 chicken thighs instead of leg quarters, but otherwise followed instructions as written. The end result was a wonderfully rich sauce and succulent chicken. I had no problem with the meat turning out purple, but was white and juicy. Careful, slow browning of the chicken pieces may have been the key to the rich brown color of the sauce. Reducing the sauce took no more than 25 minutes in a 12-inch, deep skillet over medium heat. When I added the bacon-onion-mushroom mixture to the sauce, the browned flour that the mushrooms had picked up made the sauce a smooth, deep brown, full of flavor and a very pleasing color. My family loved it, and I'll certainly make this again many times. I can't wait to introduce this dish to my mom and sister, who are excellent cooks. They'll be impressed! item not reviewed by moderator and published
This was a huge hit at my dinner party. I liked that I was forced to do all the work the night before (about 2 hours worth). All that needs to be done the day of the dinner is to cook the chicken, then reduce the sauce. It took nearly an hour to reduce the sauce by 2/3. I used a saute pan, instead of a sauce pan, for more surface area like another review suggested. I attempted to double the amount of chicken -- 8 chicken legs (thighs + drumsticks), and multiply everything else 1.5x, but my 8 quart dutch oven was full with the 2nd bottle of wine, so I couldn't add the 3rd. I don't think it needed it -- I don't see how it could possibly taste any better than it did! One of the reviewers complained about the purple color of the chicken. I followed a tip I saw from another coq au vin recipe and left the skin on the chicken and made sure to get it crispy golden brown when frying it, and in the end, the meat was whitish, not purple. Another reviewer made a good suggestion about being careful not to get it too salty if you use salt pork. If you use salt pork, go light on the salt when salting the individual chicken pieces. I'll make this again, but if I prepare it for 8 people again I'm going to need to buy a bigger dutch oven. I want leftovers next time! item not reviewed by moderator and published
Tried this recipe for the first time yesterday. Started prep early in morning, let sit in fridge for about 7 hours and began the last stage early evening. Definitely took MUCH longer than I expected. Would recommend a "trial run" of this recipe prior to preparing it for guests, etc, as the various steps will be faster and more familiar the second time around. I made the mistake of trying to reduce the final liquid in a saucepan, and after about 20 min I moved it to a nice large diameter saute pan which greatly sped the process up given the larger surface area. The final product had a very RICH and intense flavor...delicious and unique. A good french baguette is a MUST to soak up the wonderful sauce. Definitely not a recipe for "everyday just got home from work and gotta make dinner". This is a special one for special occasions. item not reviewed by moderator and published
this is just a great recipe .. i have now made it 4 times ... no need to do the overnight soak, because it was best today after just 2 hours. the salt pork is most important, not the vegtables ... 2 1/2 hours was too long unless you like the chicken falling off the bones , which my guests loved ... cheap cavit pinot noir worked by far the best as the marinade ... more onions were better and definitely the real ones/no substitutes!! ... more mushrooms, less carrots ... just terrific ... i plan to cook down the broth more than i did tonight ... just great!! item not reviewed by moderator and published
Excellent! item not reviewed by moderator and published
There is a quick version of coq au vin on Whole Foods website, it's for the slow cooker, much much less work! item not reviewed by moderator and published

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