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Coq au Vin Recipe

Coq au Vin

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Average Rating:

Total Reviews: 138

Showing 51-60 of 138

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  • on February 15, 2010

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    of all the stuff I have cooked off of Good eats over the years, this may be the best recipe. The depth of flavor, and the relative ease of cooking, made for a killer valentine for my wife. Deep, rich, tasty, downright excellent. Another fine use for the big Le Cruset.

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  • on January 30, 2010

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    Period!

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  • on January 27, 2010

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    Mr. Brown has once again perfected an amazing recipe.

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  • on January 25, 2010

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    My Husband and I love this Recipe! My choice for pork was thick cut bacon. If you choose the bacon - there's no need to boil it in the water first - just brown it in the pan.
    I used a whole 5 lb chicken - cut into 8 parts.
    We don't care for mushrooms - but I used them anyway - they added a beautiful depth to the sauce! Then we just ate around them.
    I used frozen pearl onions - and that worked out fine.
    My wine was a cheap $20 Pinot Noir but we served it with a Panther Creek Pinot Noir. Mmmm...
    I did all the steps in my dutch oven to save on dirty dishes. Then it was in my fridge for right at 24 hours.
    This left the most wonderful aroma while it was simmering in the oven!!
    Make sure to taste your sauce while its reducing on the stove - mine needed a lot more salt and some pepper.
    Right before serving it - i made a cornstarch and water slurry to thicken it up a bit. Then I finished it with a couple of pats of butter for that extra richness!
    It turned out perfect!
    I served it with Mashed Potatoes and Crusty bread for soaking up that sauce. This was SOOO good - Props to you Alton!!
    I'm eating leftovers right now for lunch - and if its possible - its even better today!

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  • on January 20, 2010

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    This is one of the best written recipes ever! But yours always are. :

    This dish ROCKED! I had a dinner party last nite and this was the hit of the show. We never made it to my brandied chocolate mousse because we kept eating the main course.

    You are an exceptional human being and talent.. Thank you for sharing your knowledge with us.

    (Changes: I did not have bacon so used ham. I dont like celery so eliminated Other than that - to the letter.

    YUM! Thanks Alton!!!!

    Your number one fan - Jodi Stone

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  • on January 19, 2010

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    SO SO GOOD!!!!!!!!!! I love it! My fiancee is thinking of getting married sooner because of this dish. Mr. Brown you have done it again.

    I will never make another dish without you by my side!!!!!


    Thank you!

    Michelle Fontaine

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  • on January 04, 2010

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    I received a dutch oven for Christmas and couldnt' wait to try this recipe. I made it for friends that are no strangers to good eats and they, as well as my wife, loved it. My wife said it was even better the next day. I follow the recipe almost exactly. I used just regular bacon. I forgot to put the garlic in the dutch oven prior to letting it stand over night, so I put garlic powder in the sauce during the reduction. I also add some chicken breasts. Every piece was tender and delicious! Don't be afraid to let the sauce cook as long as needed to reduce properly. I'm not sure why another reviewer couldn't get it to reduce, but make sure you have it simmering uncovered so as to let it evaporate faster. I also added one T of butter/flour mixed to the sauce to help the thickening. Will definately make this in the future. Thanks AB, I look forward to more of you experiments, I mean, recipes!!

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  • on December 27, 2009

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    This recipe was the hit of our Christmas Eve supper. Since I have Celiac disease and cannot eat wheat, barley or rye, I used potato flour to dust the chicken pieces before sauteeing. The potato flour was very find and left an even dusting that browned beautifully.

    Other changes were quadrupling the recipe, boiling the salt pork cubes before rendering them and I deglazed the pan with 1/3 cup brandy before adding the wine. I also used frozen pearl onions to make this easier.

    The wine was a 2005 Merlot from Mendocino that I got at, of all places, Big Lots. The wine was even drinkable enough to be served with the meal.

    If ever you have to cook for a Celiac or one following a gluten free diet, substitute potato flour for dredging and it works great.

    I simmerd the chicken for two hours, removed to a platter and covered with foil and put into the oven at 350 for another half hour. It made the chicken a lilttle more tender but left the texture just right. The sauce reduced very well and since I par boiled the lardons, was not too salty.

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  • on December 25, 2009

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    and it was wonderful! I researched and read many different recipes for Caq au Vin and decided to make this one. I was very happy with the results. The rest of my party felt the same way. I served with simple mashed potatoes.

    Thanks Alton!

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  • on December 24, 2009

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    I make this all the time and my French friends say it's the best. I give your recipe five stars for taste but one for unnecessary complexity. I can do it ALL in one dutch oven in < 2 hours (including prep. One day in advance it will taste even better:

    saute bacon & shallots
    dust chicken (drums and thighs are delicious in flour, pepper, salt, and brown in same pot
    pour in red wine cover and cook med-low for 45 min (add more wine as needed during cooking to make a nice sauce
    remove skins and skim fat
    add 1 cup ea of chopped celery, carrot, canned tomatoes and the shallots and herbs
    simmer 20 min
    salt & pepper to taste
    add shrooms and simmer 10 more min.

    Voala...you're done! Serve over egg-noodles. Cleanup involves washing 1 pot, 1 plate and 1 knife.

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