Coq Au Vin

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The dish was tasty, but the infamous purple color of the chicken was not appealing at all (even with longer browning time. I would stick to cooking beef in red wine (eg. Beef Bourguignon. Same amount of effort, but the results are much more satisfying.

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my friends loved it ..saved my night.Thanks Ina!

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Very tasty! My only issue was the amount of oil used. I think you could probably cut it in half and it'd be perfect. I used chicken thighs, bone in and it was PERFECT! I'm a dark meat kind of girl so the chicken was EXTRA juicy. I used a Merlot in place of the burgundy and didn't add any brandy and I think it came out perfect! Of course, I've made several of Ina's dishes and they always come out perfect. I'll be her one day...

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I followed the recipe exactly except that I didn't have any cognac. I find myself running to the stew pot to sip on the sauce while I am waiting to serve dinner - it is that delicious. I did end up pulling out the chicken and shredding it once it was cooked and putting it back into the stew, rather than serving it bone-on. My chicken did pick up purple pigment during the oven stewing time, but after I deboned it and put it back into the stew pot to stew some more, it does not look purple anymore. The other thing I did was strain all the solids out and put the sauce in the freezer for a while so I could pour off the fat layer, which was about an inch. I made a roux and then added the sauce back in, then the vegetables and shredded chicken, then the sauteed mushrooms. Delish. I do think the white meat was a bit dry coming out of the oven, but it moistened once shredded. I probably would use more dark meat next time.

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The flavor was there, but like some other cooks, my sauce ended up runny and purple-y. Ina is usually great about noting important tips and tricks of the trade in her cookbooks, but the next time I make this dish, I will try the following suggestions found in other reviews:
-make sure the chicken is really dry before you brown
-spend the time to really brown each side of the chicken pieces (likely will take longer than 5 minutes per batch.
-check the amount of bacon fat & oil you have in the pan before adding in your onions & carrots. My bacon was super fatty- I probably didn't need to add the 1/2 tbsp olive oil because my sauce ended up really oily.
-reduce the red wine a bit
-double the flour & butter mixture, and heat the butter before mixing with the flour to make a roux to incorporate more easily

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Damn Good! All of IG's recipes are easy to follow with time saving shortcuts and advice that are never at the expense of flavor or integrity of the original dishes.

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Absolutely wonderful! Best recipe out there for coq au vin. Kids even loved it! Made it with only chicken thighs and they came out perfect! Served it with French bread which was delicious when dipped in the sauce and side of steamed green beans.

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Just incredible. The bacon took longer than 10 minutes, and I was afraid the oil would dry up by the second batch of chicken, but it didn't. You bet I made sure to brown my chicken, after reading the other reviews. I used a nice Pinot Noir, cooked it in the oven for an hour while my house had the most beautiful aroma. My chicken was perfect. I had to buy raw pearl onions and blanche them, it seems the supermarkets in Brooklyn refuse to sell the frozen. Delicious, with Ina's (NOT Emeril's, whose recipe was a disaster Garlic Mashed Potatos.

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My family loves Coq au vin and I have tried many recipes but this is my go to. It's perfect as is however...
Use the pancetta and have the butcher cut it in one piece. the chunks of it are so complimentary to the chicken and sauce
Brown the chicken go a little higher and make sure the skin gets nice and crispy it will hold up better in the sauce
When out of the oven, boil it down a bit before finishing the recipe. I actually skim off some of the fat.
Use the frozen onions so much easier I throw them into the pan before I saute the mushrooms
This recipe rocks and Ina is a goddess.

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One of the best things I ever made. Next time, it will be better because I learned from my mistakes. I didn't brown the chicken long enough so it turned bright purple, I also used a Cabernet and cheap brandy. And instead of mashed potatoes on the side, I'll do bread. Even with the cheap booze it was still fantastic. I also used regular Oscar Meyer bacon. My only issue which has nothing to do with the recipe is that the bacon fat seperated and floated to the top In the fridge over night.. Very off putting. Will make many times again. Thanks Ina!!