Coq au Vin

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This was a HUGE hit. My husband said it was the best thing I ever made. The layering of flavors made it superb. It was also super easy. I left out the onions(not fans, and used chicken but followed the rest of the recipe.

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This recipe is Mouthgasm approved!

I left out the potatoes and served it over egg noodles. I could not source cippolini onions and substituted small shallots (no pearls for me, thanks. I used a little less Pinot (California. I did not have any 2x concentrated tomato paste tubes so I used a 6 oz can of paste. Otherwise, I followed the recipe. I even managed to source a nice 7 lb capon.

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Very tasty. Cipollini onions are not worth the cost. Used regular cut up chicken rather than the capon. Great recipe and great taste.

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Awesome recipe. I made the mistake of adding a little too much chicken stock the first time so the chicken skin became wet and greasy instead of remaining crispy. I did it right the next time and made sure the skin wasnt immersed in liquid and it came out great.

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So yummy! I've been using a Jeff Smith recipe (the Frugal Gourmet - remember him? for years and years, but thought I'd try Anne's this time. This one is absoulutely fabulous! The only thing I changed was I used beef stock instead of chicken to give it a bit more depth (borrowed from Jeff Smith's recipe. Everyone loved it! Definitely a keeper!

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time-consuming, but so yummy. very flavorful. note: i made the following modifications:
- replaced brandy w/ marsala wine (per recommendation of others
- added carrots (1 lb for 2 lbs of chicken, and increased mushrooms (1 lb for 2 lb chicken
- omitted celery
- served w/ egg noodles instead of potatos
- used bone-in chicken thigh instead of capon

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OMG Chef Burrell you did it again, that was so damn good. Love watching your shows keep the recipes coming.

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Awesome! Definitely the best Coq au Vin recipe I've ever made. The sauce had so much depth of flavor, but wasn't too overpowering. My husband added it to his top favorite meals. Definitely worth the time it takes to make. I didn't change much at all. I used red potatoes rather than fingerling, used only chicken breasts, and cut the recipe in half.

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Excellent! It was my first time making Coq au Vin. I did leave out the fingerling potatoes and served it over mashed potatoes.

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This was really great! I used chicken legs and cut this recipie in half. Although it is a classic ingredient in this dish, i didnt add bacon, it just gets soggy
Servet it with herbed spatzel, great