Food Network
Home> Recipes> Holidays and Parties>
Coq Au Vin-guine Recipe

Coq Au Vin-guine

Recipe courtesy Brian Boitano 2009

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (33)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 33

Showing 1-10 of 33

Sort by:

Newest

  • on February 20, 2012

    Flag

    I'm not sure if I did something wrong (I don't think so or if I have a immature palate (again, I don't think so, but this recipe just didn't do it for me. It was good, but I have no great desire to make this recipe again anytime soon unless I can figure out a way to improve the flavor. I'm thinking that maybe the particular wine I used - a Pinot Noir - was the culprit. I also think that the absence of a traditional mirepoix (there's no celery or carrots in this recipe may have been a problem. I agree with many others, that linguine is not the ideal pasta; the pappardelle is a great suggestion.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 21, 2011

    Flag

    Easy and great tasting! My daughter asks for this meal at least once a week!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 12, 2010

    Flag

    Sorry to be in the minority here! I didn't care for it that much after all the work. Its seems easy, but there are a lot of steps which is more time consuming than you think, and lots of pots/pans to clean afterward! Also, the sauce tasted very winey after the suggested cooking time, so I had to simmer and reduce the sauce longer, and I think this dried up the chicken a bit (it was tender earlier on. I didn't deglaze until the end in accordance to the recipe, and the pan had been crusted with layers of onions, mushrooms, chicken/flour bits, and by the time I put the garlic and tomato paste, it was an encrusted mess whereby the garlic and paste just stuck to the pan. So the result was burning garlic/paste rather quickly. Also, it just didn't seem to go well with the linguini... if anyone wants to try this recipe, maybe try what the other reviewers suggested... rice, potato, rigatoni. I personally will move on to other recipes and won't visit this one again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 07, 2010

    Flag

    This is an interesting recipe, but as written, is not good. You can't make a wine sauce in 3 min. The wine needs to cook for 20-30 min to avoid being a raw sauce. I added the veggies and chicken after the sauce was properly reduced.I also used pappardelle instead of linguine which seemed a better match for the robust sauce.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 08, 2010

    Flag

    Brian made this at Bite of Oregon. I tried his, Yummy!
    Came home and made it .Easy and so so good!
    Judy

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 08, 2010

    Flag

    This dish is absolutely delicious, and it isn't difficult to make.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 05, 2010

    Flag

    easy to make

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 04, 2010

    Flag

    Just made this last night and wow, my partner and I both loved it. I will be making this many more times

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 22, 2010

    Flag

    I tried this recipe and it was just delicious! I was surprised how easy it was to make. It looks so pretty when served, like something a fancy chef would make. It was insanely good, and I can't wait to make it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 28, 2010

    Flag

    Every year my husband and I host a dinner for our friends on the final night of the World Figure Skating Championships. We have been doing this for the past 13 years and this year I decided it would be most appropriate to make a Brian Boitano recipe. What can I say? This dish was absolutely delicious. I had served appetizers, soup and salad before serving the coq au vin-guine so I was hoping everyone would still have room for the main course. Well let me just say we were literally scraping the bottom of the bowl. The sauce was rich and flavorful and the chicken was moist and tender. I could not have been happier with the results. On behalf of our friends Maggi, Ed, Mark, Bruce, my husband and myself, thank you Brian for making this year's World's dinner a perfect 6.0 (We all prefer the old scoring system!.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.