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Coq au Vin Recipe

Coq au Vin

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Average Rating:

Total Reviews: 138

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  • on March 11, 2013

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    My new favorite meal. It doesn't say it in the recipe but you should add tomato paste to the wine when you deglaze.

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  • on February 04, 2013

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    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!

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  • on February 03, 2013

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    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.

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  • on January 22, 2013

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    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.

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  • on January 11, 2013

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    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.

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  • on January 03, 2013

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    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!

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  • on September 23, 2012

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    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.

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  • on June 25, 2012

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    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.

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  • on May 27, 2012

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    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!

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  • on April 29, 2012

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    Excellent recipe.

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