Coq Au Vin
Show: Rescue Chef
Episode: "Go To" Dinner Party
Rate This RecipeRead users' reviews (12)
- Recipe categories: Meat, Bacon, Poultry, Chicken,
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Total Reviews: 12
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By eastonsmith_129...
Santa Monica, 43
on June 11, 2010
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Now one of my favorite dishes. If you don't like pearl onions (like me, just add more sliced onion. Also, I only use half a bottle of red wine - preferably Chianti, Beaujolais, or Pinot Noir. This is better than Merlot or Cabernet, and using less makes the sauce thicker.
By yanoula
Spotsylvania, VA
on April 25, 2010
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Made this exactly as directed, and it was awesome! Used a full bottle of fairly good quality merlot - not purple chicken. Delicous. Great with the turnip/parsnip hash.
By celia.younger_1...
reading, 78
on April 25, 2010
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I think is the right amount of wine... since that is exactly its name. Pleople in Europe use wine for cooking a lot more than in US. specially in Spain, France Italy etc. Good and tasty dish. If you are not use to this flavor, put less wine in your recipe.
By marianajlanz_12...
Anaheim, 43
on December 19, 2009
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Simply delicious and easy to make; however, my guests tought I spent hours and hours in the ktichen. Thank you so much!!! My only worry was that I don't own a Dutch Oven Pot, but my Circulon pot did the work just fine!!!
By acreesl_12083880
Tampa, 48
on September 27, 2009
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I made this dish about a month ago after I saw your program...made it according to directions except neither of us are lovers of mushrooms so we omitted them but it was still a great dish and a definite keeper! I even made a chocolate cake as a happy ending...thanks, Ina, for another terrific dish!
By abrinab_12152757
Atlanta, 49
on September 15, 2009
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The overall flavor of the dish was really good but I agree with COL. Glenn, it was entirely too much wine. My chicken turned out purple and the sauce was runnier than expected. I will try another Coq Au Vin recipe in the future.
By mpgfeg_425954
Clearwater, FL
on August 30, 2009
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When I saw this recipe on TV, he only used a small amount of brandy. I think it was only two tablespoons. I used 1/4 cup. That would make a big difference in the thickness of the sauce. The brandy will cause the chicken to have that red color and you will never have crisp chicken when it's stewed. We loved it. The flavor was great!!!!
By sparkyd_11765238
Monroe, GA
on March 28, 2009
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Easy to put together, fragrant and fresh, a delight to eat.
By colonel_1320343
Amarillo, TX
on March 24, 2009
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I made this and didn't use a whole bottle of wine, only about a cup. If I ever make it again, I will use boneless/skinless thighs as the skin of the chicken did not crisp up and was somewhat greasy. My wife didn't care for it all and I wasn't overly excited either.....also, mashed potatoes or even rice would be a better choice than the turnip/parsnip diish
By lisaberlin1_114...
Westport, CT
on November 30, 2008
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The aroma in the kitchen was amazing, the taste was great, but help! When I removed my dutch oven and opened the lid, the skin on the chicken had turned PURPLE during the cooking process - from the cabernet wine, I assume! What did I do wrong? I watch the recipe on TV and followed the recipe to the letter. It tasted great, but the look of the chicken was not appealing. I also used mashed potatoes and served french bread and a nice salad and everyone loved it! I would also use more flour next time to make my sause a bit thicker. Any thoughts on the color of the chicken?