Coq au Vin

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This is a suburb recipe!

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Suggestion, do not add the pork to the final sauce. I reduced mine to perfection but it was inedible. The chicken, while tender and good flavor, was very dry without the sauce. Alton, normally my hero, missed the mark here.

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I rated this a 4 because it was everything I expected. The sauce was rich and the chicken succulent. It's great to make a kitchen mess the first day and then simply put in the oven the next day. Good for company. Not your everyday recipe. You can really dress up a $2 chicken.

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Too much work for such a bland outcome. Took about an hour on a Sunday afternoon and then felt like forever for it to cook Monday. Way too many pots & pans to clean up and no "WOW" factor. Not a good recipe for working parents.

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Great recipe!!! The mushrooms are the gems as they have soaked up all the favours. I did discover that the wine makes all the difference. A fair California Pinot Noir is ok at $6 a bottle... I am not going to drop $15 + for a wine I am cooking with unless I get a fair share of it in my wine glass! When did simple wines get SO expensive??? The entire family enjoyed the meal, even the kids! Changes I would suggest other than the wine, are to add the tomato paste and a couple pats of butter at the end of the reducing stage of the sauce to add that little extra flavour and richness. I served this with a simple greens salad with raspberry vinegrette and the vegetable was asperagus.
I've always wondered... does Alton look at these reviews???

Cheers!

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I usually try every Coq au Vin recipe I come across and this is the best so far. I hate to say it but it even beats Julia Child.

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The more practical coq au vin uses a roasting chicken drawn and quartered by your butcher and only 1 bottle of wine. Traditionally in France they may also flambee it after browning with a bit of Brandy or Calvados.

The whole point of using wine was to tenderize the meat of an old rooster who you killed because he was being a pain in the butt from his ceaseless and mistimed crowing. Two bottles of wine make a sauce too rich for chicken, IMO.

French country cooking is not supposed to be difficult, but this one seemed a bit complicated for a meal which shouldn't need a two day process or even a special occasion.

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This was most excellent! To Connie in Cincinnati, there was no step missing. The sauce is the wine and the chicken broth that is left when the chicken pieces are removed after cooking in the oven.