Coq au Vin

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This was my first time making Coq Au Vin, and the recipe was easy to follow and, most importantly, delicious! My young kids even had seconds, and they never have seconds, so I am happy to say this one is a keeper for me.
I did omit the pearl onions, however. And I felt 1 bottle of wine was completely sufficient.

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Delicious, but very time intensive! That said, I'll definitely be making this again.

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Just tried this, and with a few changes, it was manageable, and I think in the future, it will be even easier to make. This time around, I used 1 bottle of wine only. Alternating between pouring the stock and the wine seemed to keep it from turning purple. (Significantly browned chicken will also ward off any purple later! I also used a frozen bag of pearl onions and let them thaw for a couple of hours. They worked like a charm!

Follow the directions and be patient. I think having a sort of assembly line is what helped me. The next day, things were simple! I think in the future, however, I may skip the extra steps on the second day and leave everything in the crockpot. My sauce didn't reduce (even with the beurre manie/four-butter-mix and thicken, though I did end up with 1/3 less than I started.

By the end, with patience and ample preparation time, I had a beautiful dish, full of flavors--rich dark wine, meaty chicken, smoky mushrooms--that was worth sharing!

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Who cares what the food tasts like I love the humor. I never laughed so much watching the food network. I really enjoy humor and you are funny!

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Fantastic recipe! I could almost hear Alton geeing out right along with me!
Prep was simple enough. Just have to be prepared & organized and it's a snap!
I agree with the other reviewers that the recipe does not mention the carrots, celery & onion are a mirpoix, and as such, are not included in the final product.
My sons kept asking how soon we can eat. Broke their little hearts telling them "Not 'till tomorrow, guys!"

This will now be one of my winter "must-haves!"

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This is delicious! Used thick bacon and just fried it up before doing the chicken, and used frozen pearl onion which worked great. Only one bottle of wine was plenty for a whole bird. Didnt strain the sauce and the carrots etc were yummy. The chicken was super falling apart tender and my hubs declared it one of the best things I've ever made! Also, I prepped in the am, let it sit in the fridge until afternoon and then tossed it in the oven. Overnight would prob be even better. Served with mashed potatoes. Cant wait for the leftovers...

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to pamnjeromy- sorry, you are incorrect on several fronts. mirepoix is usual and customary. the choice of wine is discretionary- folks use what is grown in their areas. white wines are just as valid as the reds. cognac is not to everyones taste or pocketbook. read. read. read.

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evilchef71: You are absolutely correct in your critique of pamnjeromy. Pinot noir is a variety of grape and is also used as a varietal name for wines made in the new world (anywhere not in Europe. Burgundy is named after a region in France with the same name, but the wine is also made with pinot noir grapes. Only wine that comes from Burgundy, France can be called Burgundy as is the same with Champagne, etc.

Mirepoix is a must in traditional French Coq Au Vin as it gives flavor and depth to many classic French sauces. I was shocked that someone would ask why we would use tomato paste, carrots, and celery in a red wine based French sauce. Great authentic recipe, which can be personalized.

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Sorry, but I have to respond to the last poster's comments. Burgundy is Pinot Noir. Also, in classic French cooking, adding tomato paste to mirepoix (sorry you probably don't know that's onions, carrots, celery is a tecnique called pincage, which adds color and depth of flavor. So before you go off about how Alton's technique has nothing to do with French cooking maybe you should get your face out of some second rate cookbook. Do yourself a favor and pick up Glorious French Food by Peterson and also realize there's more than one way to skin a cat.

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Not even close. I have the "I Know How To Cook" French Cookbook and have made Coq au Vin from it many times. Tomato paste?? Celery? Carrots? Are you kidding me?!? Where's the butter? 1 tablespoon is NOT going to cut it in authentic French cooking. Also, the key ingredient Mr. Brown is missing is the cognac. It's not the same without it. Also you do not use Pinot Noir you use a Burgundy wine or a Port. I'm glad that he realizes that it needs to set overnight. If you want authentic Coq Au Vin look in the above stated cookbook- the one's authentic French people actually use. Or check out Julia Child- she's much closer to authentic then this is.