Coq au Vin

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This is a time consuming dish but well worth the effort. The overnight marinade help the dish develop wonderful flavor. This recipe requires more wine (2 bottles than other recipes (about 3 cups.I used a Pinot noir wine for this dish and while the taste is wonderful, the color of the chicken is quite dark due to this much wine. Can anyone suggest a similar tasting but lighter color wine to improve the look of this dish ? Alton, are you reading this ?

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Although it takes a bit of prep time, the meal is pretty good. However, I did not have much luck with the salt pork, it did not render well. Next time I think slab bacon would be better for rendering and flavor.

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Alton Brown's recipe produces a superb meal.

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This is an excellent recipe. Best Coq Au Vin ever.

However, if you use salt pork (and you should, be advised that it contains A LOT of salt. I would soak it in water and dry it before you go on to cook it. Otherwise, with all the reducing involved in this recipe, you could seriously end up with a dish that is way too salty. You can always add salt at the end to adjust things but you can't take it out.

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The recipe is totally easy to make and as Alton always says, "your patience will be rewarded..." Friends and family always love this dish.

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I've never had Coq au Vin and thought this was worth a try. While I enjoyed preparing the dish I was not wowed by the end result. Perhaps I had set my expectations to high. While a good meal, not worth the time and clean up needed.

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Excellent result.

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don't drink all the wine

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I turned to Alton's version because he knows his stuff. The reviews of his Coq au Vin helped to confirm my choice as well. It was simply devine and even better the second day after the sauce's flavors were allowed to develop. It is worth the time to do it right and my guests loved it. This one is a keeper! Thanks Alton.

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This dish is great for a special occasion dinner, it is labor intentsive but worth it. If you want to impress your boss, this is the way to go!