Coq Au Vin

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This was my second attempt at this recipe. I have to say the first time I got purple chicken like a lot of other people and was disappointed. I was not happy and wanted to get it right because the flavors were great. This time around I read the reviews and made sure to sear the chicken very well and used better red wine. I have to say that did it! Do not skimp on cheap wine for this dish and sear your chicken and you will have a home run! I added fingerling potatoes and served with french bread and my husband and friends could not believe how amazing it was! Thanks Ina!!

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I've made this several times and it is always fantastic, if you want to cook a meal that your guests will remember, try this again and again

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This recipe is delicious and easy. It is definitely worth making.

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Dear Ina , this recipe was everything the ratings said it would be. I browned my chicken very well,taking my time. I had no problem with purple meat. The sauce was well seasoned and tasted delicious . If the directions are taken slowly one at a time this recipe come out perfectly! Thank you. I hope people will give this a second chance. One thing I did do was flame the cognac.

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Delicious. The whole family loved it. Thanks Ina!

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I have made this dish several times now and it never lets me down. It is GORGEOUS!!!! Every time you make it, it gets better and better...definitely one to impress guests :-

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Ina
I am a big Portuguese fan of you
I tried this recipe for a dinner with friends. They loved it.
The children loved it.
Thanks for be an inspiration

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Ugh. I should have read the comments to brown the chicken longer than the recipe calls for. The chicken turned PURPLE. Not very appealing at all.

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Wonderful dish to share on winter evening with a special someone or for deserving guests. Per the advice of other reviewers, I made a concerted effort to brown the chicken very well without fully cooking it(helps prevent the chicken from turning a purple color once the wine is added and cooked over a period of time. Also, get a nice Pinot Noir, don't go cheap as you will pay for it if you don't...Follow the recipe, but feel free to add more volume of vegetables such as carrots. Don't forget to the french bread as the sauce it yields is absolutely unforgettable...even days later we fought over it! Well done, Ina!

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Terrific dish. Very authentic to a Provence cafe. The earthy tones of the wine, cognac and sage make the dish a fantastic winter meal. I would suggest making the dish with a few friends that enjoy a few laughs, good wine and slicing vegies. Excellent dish.