Coq au Vin

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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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Excellent recipe.

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Good, lots of deep flavor. VERY rich. Time consuming

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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.

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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".

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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.

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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!

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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!

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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!

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Great, especially with egg noodles, except for one thing:

Please don't use a stewing hen.