Coq au Vin
Show: Secrets of a Restaurant Chef
Episode: The Secret To Coq Au Vin
Rate This RecipeRead users' reviews (52)
- Recipe categories: Chicken, Mushroom, Potato,
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Average Rating:
Total Reviews: 52
Showing 31-40 of 52
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By tomfugaban_12999821
Plymouth, 62
on August 04, 2010
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Outstanding! One of my all time favorite recipes. I've done Coq Au Vin 5 different ways I believe, and this is by far the best. This recipe alone makes me an Anne Fan.
Truly Gourmet.
By lwfoodie_12979552
lake wales, 48
on July 05, 2010
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I made this for my mom for mother's day, and she's not a fancy-food type of girl. It took me a lot longer to finish it all because of the limited space and equipment I have. But it was amazing. Even my great niece (who's a very, very, very picky eater was going crazy over it. Thank you, Anne!
By sjdeschaine_2332351
Jenison, MI
on June 24, 2010
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I have made Coq Au Vin many times and wanted to try a different recipe. This is hands down the best I have EVER had! Make sure you have some crysty bread to dip in the sauce!
Thank you Anne!!!
By BAKlineRMR77
Uniontown, OH
on May 24, 2010
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Very savory and tasty. The bacon adds so much great flavor to the sauce. Thanks Anne!!!
By diamondspride_7...
N. Ogden, UT
on May 24, 2010
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The first time I made this, I made it from memory. I watched her make it while I was on the treadmill....it looked so yummy, & I was only 20 min into my 45 min workout....it was torture! I hurried home and remembered everything but the tomato paste....it was totally yummy! Thank you for this awesome dish!
By danlrobbins1
San Diego, CA
on May 10, 2010
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Anne's writing was easy to follow, and it was great. I found myself saying things like "hello cuties" you can find a capon at whole foods market. so wirth it. Make sure you use a dutch over you will need the room. Thanks Anne
By morganlouise_12...
Fort Worth, 83
on May 09, 2010
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I decided to do this at the last minute and didn't have brandy or tomato paste - the sauce was a little purple - I think the tomato paste and brandy would have resolved that and added a different flavor. Next time I'll make sure I have everything I need before I start!
By RandiRQ
Plano, TX
on May 07, 2010
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The chicken was so tender and all the vegies tasted vaguely of cabernet sauvignon and brandy. I actually cooked it all for an hour longer than recommended, but that's just me. I also used a stewing hen and carmelized my onions because my family hates onions that aren't brown. They already asked to make this again, so I'd say it was a winner! Thanks, Chef Anne!
By parkcitypj_5407563
PHX, AZ
on May 07, 2010
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Joyce, the reason you "fry" the chicken, or any meat, is to create flavor... Perhaps that is why your attempt at Coq au Vin was a flop?
By Joyce Sullivan
Ft Lauderdale FL
on May 07, 2010
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The recipe rocks, just like her. Since she's joined the network, I have made many of her dishes and I can honestly say that I have never been disappointed. She is fun to watch and full of knowledge. The girl can cook...
I followed the recipe exactly even to ordering a capon from my market. (pre butchered though, I''m not that brave! I had guests over and when dinner was served the table went silent. Everyone loved it and remarked that it was better than a french bistro they frequent. I will make this again and again. Use good brandy, I know its expensive, but it makes all the difference in the world..Thanks Ann..