Coq Au Vin

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Superb, great dish. This was the main dish at a big dinner party I put together and thankfully it was a big hit. Everyone enjoyed it.

I was slightly worried about serving purple chicken in bowls, but nobody seemed to notice because the flavor won at the end of the day. I also served it with mashed potatoes which were a great complement to the coq au vin.

My mother loves this dish and she always daydreams about it and asks me to make it ocassionally. This dish is elegant and not too, too complicated to put together. Five stars, all the way!

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My first attempt (many years ago with Coq au Vin was a disaster -- I hated purple chicken. But I saw this recipe being made on TV, and it was too tempting, so I tried again, and it was great. To avoid purple, I made sure I did each of the following: (1 brown the chicken -- not so much to sear the skin, but to make sure the pan gets some nice drippings (2 don't skip the cognac, and make sure to scrape all the yummy brown gunk off the side of the pan (3 use the right wine. Many reviewers say they don't know much about wine, so (if I can be a pedant here for a bit make sure you get a French Burgundy. Outside of France, the same type of wine is called Pinot Noir. This is a very light red wine -- if you use anything darker you'll get purple chicken. Years ago American wineries used to sell "Burgundy", but it was a mismash of who knows what. Spend a little more, get Pinot Noir or a true Burgundy, and this recipe will be awesome.

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Loved it. Thanks for walking me through it Ina.

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This was a great dish. Made the garlic mashed potatoes also. Taped the recipies to the kitchen cabinet, rolled up my sleeves and went for it. The house smelled wonderful, my husband loved the dinner. Will make it again for company. >^..^<

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Delicious! The complexity of flavors was great. It does take longer than 30 minutes in the oven. 45 minutes worked for me.

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I am someone who loves to walk thru steps in preparing food so this was a blast to make, for me. I read most of the reviews for advice and tips before just to get a feel for it. I did cheat a lil and used a picnic pack of chicken legs and thighs ( whole chickens still trip me out, haha.. I was so imtimadated by the wine, since I am not a wine drinker, but I man oh man this was delish!! I love bacon so I did use more of that and her roasting the garlic in oil before adding to the potatoes... genuis! Definitly making this again. You have to keep in mind not everyone tastes are the same and you're never going to know if you like something until you try it. Glad I tried this one. Makes me fancy...HAHAHAHAHA!!! HAppy Cooking my fellow Home Chefs!

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This was hands down one of the worst things that I have ever made...or tasted. I cook two to three times a day and used to cater, and I am considered a very good cook. I followed this recipe to the letter and browned the chicken up nicely beforehand. It was a greasy, tasteless mess. The chicken was moist, of course....any meat will be moist after braising. And there is no way that it would be done in 30 minutes at such a low oven heat, so it was in the oven for an hour. I tasted nothing but chicken fat. I decided that I would chill it overnight to harden and easily remove the chicken fat but underneath the thick layer of fat was a gelatinous purple goo. I inadvertently made gelatin with all those chicken bones. And the chicken tasted like nothing...no taste or aroma of the aromatics at all. Revolting. Horrid. Putrid. What a waste of time, energy and money.

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Wow, Ina you never disappoint! This was a great recipe, came out with beautiful complex flavors. I would make some small adjustments for myself next time, but it is always a learning process, right? Gorgeous. Try this immediately! And don't skimp on the wine - get a decent bottle as it is the base of the sauce.

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This was the best recipe for coq au vin I ever tasted. The purple color is not a problem. It took longer than I anticipated, about 2 total hours including cooking time but IT WAS WORTH IT! Try it, you won't be sorry.

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I enjoyed this recipe. It's very similar in technique to Ina's beef bourguignon, which left my father-in-law willing to pay me for a second batch. Here are my tweaks -- used bone-in chicken thighs, doubled the amount of stock to have more sauce, added potatoes, left out pearl onions, and most importantly cooked it in the oven for about an hour. I actually took the pot out of the oven after 30 minutes and had purple chicken. It was also a bit tough and not flavor-full. So I put it back into the oven for another 30 minutes and voila -- the wine mellowed out, the chicken was brown, and it was falling off the bone because it was so heavy with flavor.