Coq au Vin

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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! :

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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.

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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...

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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.

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Love it! Asparagus, as a side dish, goes well with it.

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I made this again tonight and it was yummy. Used all colourful vegetables: multi-coloured carrots, red celery, red onion. It looked awesome.

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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 & giblets from the chicken, one carrot & a few peppercorns, I started it just before I began blanching the bacon. I used Julia Child's recipe for the onions & mushrooms and did strain the mire-poix prior to reducing & thickening the gravy. Served with garlic mashed potatoes, a salad of mixed greens & 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 & the fabulous smells that come from the kitchen while it is slowly cooking.

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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.

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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!

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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!