Coq au Vin

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I was a bit worried when I added the chicken to start the simmering, when I tasted the "sauce" it tasted like bad red wine - but after an hour of simmering it was delicious!! I didn't have any chippolini or pearl onions, I am sure that would have made it even better. I too have tried Alton Brown's Coq Au Vin and both were very good, this one, since cooked on the stove and not the oven will most likely be my go-to. Thanks Anne!

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Absolutely Fabulous. My wife is a picky eater and she found this delicious. Anne is among my favorite chefs.

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Just getting around to posting. Made this late October and my family loved it. It's a toss up between this one and ALton Brown's. Both are delicios.

Anne is quickly becoming my new fav since FN no longer has Emeril .

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Fantastic recipe!! This is packed full of flavor. Served it for supper and both the 12 and 5 year old enjoyed it. It does take all of the hour to fully cook from start to finish. But as long as you have your mise en place done, it shouldn't go much past that. My sauce need to thinken a bit but when it did, hello flavor town. You could put the sauce on a shoe and it would taste good!

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Delicious! I made this last night and can't wait to eat the leftovers. I used half of a chicken (cooking only for one instead of the capon. I left out the cippolinis (couldn't find them and I don't like pearl onions. Instead of putting the potatoes in the dish, I had mashed potatoes on the side. Also, I don't eat pork, so I had to use turkey bacon instead. Even with my changes, this was a great Sunday night meal. I will definitely make this again!

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I followed the recipe exactly except for the approved substitution of chicken for capon.
Good presentation, taste and consistency. In fact, I was very pleasantly surprised with the resulting sauce texture. The chicken was very tender and the potatoes were perfectly cooked.
VERY labor intensive. It took me 2 hours start to finish. For all that work, I was hoping for a more spectacular flavor. It was good but not a wow.
I followed the recipe exactly. I was concerned when I added the wine - it seemed like a lot but it cooked down nicely.
Some taste seemed to dominate - not sure if it was the basil, thyme or what.
Would maybe make again for a dinner party just to impress but not as a regular meal.

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I haven't made Coq au vin in years because I didn't care for the flavor, but I thought I would try Annes recipe. It was fantastic, tasty, made it over buttered noodles. My husband couldn't have enough of it. I will def. make again. Thanks Anne.

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It's just great.

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This was the best chicken dinner I have ever made and everyone loved it. A little labor intensive but well worth it.

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This recipe was well worth the prep involved! I adjusted the red wine to 2 cups but used 1/2 cup Brandy. All I heard during diner conversation was the raves about the bird. I ran out of potatoes the next day for leftovers, so I made some browned riced. YUM! The sauce even taste great straight of my finger!! My first time lighting Brandy per Anne's insistence it was fun and the blue flame was exquisite! This recipe is a definite 'keeper'. AND the non-onion eaters ate the cipollini's.