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Classic Coq Au Vin Recipe

Classic Coq Au Vin

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Braising

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

Showing 1-10 of 45

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  • on March 02, 2012

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    Absolutely amazing taste and very easy to make.

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  • on March 01, 2012

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    Loved this, and so easy!

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  • on February 21, 2012

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    The true classic.

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  • on January 15, 2012

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    I made this for supper club last night. As people came in the door they were drooling over the wonderful smell coming from the kitchen. I used boneless, skinless chicken thighs and I marinated them in 1 cup of the wine for 24 hours before cooking. I lightly floured the thighs before browning them. I added a bag of baby gold potatoes and some carrots to make it a 1 pot meal. This dish was so yummy! Everyone had seconds (and I thought I'd have leftovers for later in the week. This is a real keeper and a very impressive dish to present to guests.

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  • on December 21, 2011

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    This is hands down the best chicken I have ever tasted!! It's really succulent and just fell right off the bone. Although I didn't have a dutch oven and had to improvise, it turned out amazing. Definitely making this again!

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  • on November 20, 2011

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    Like other reviewers said, a little time consuming but so worth it! Took a while to prep the ingredients (like peeling the pearl onions, chopping the shallots/onions, etc. The sauce turned out thick and velvety, chicken was fall apart tender. I'm glad I chose this recipe since I had no problem with the sauce looking grey or chicken looking purple. A good bottle of pinot is a must in this recipe, as well as fresh, good quality ingredients. Will definitely make it again!

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  • on November 06, 2011

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    I got a new enamel french oven for my birthday and tried this recipe...OMG it is to die for!! I little time consuming, but oh so worth it. I made this for Sunday dinner and my whole family loved it. I served it with mashed potatoes and wilted spinach, but will try it with the noodles and leeks next time. It will certainly be going into my recipe box and will be regular item for a weekend dinner. Thanks Emeril!!

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  • on November 03, 2011

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    This was wonderful!!! It was worth every step!! I made this exactly like the recipe and everyone loved it! Plus once it's in the over you have all that time to do other things...set it and forget it!!

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  • on March 28, 2011

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    OMG! I'd give this 6 or 7 stars if I could. I was worried it would have too strong of a wine flavor, so I cut the pinot noir to 2 1/2 cups. And I'm not a thyme fan whatsoever, so I cut that to 3/4 t. It was FABULOUS!! This recipe is one of the best I've tried on this site!! Thanks, Emeril!

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  • on March 13, 2011

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    I use this to impress guests and it works every time. I always make it the day before then
    heat up in the oven. The flavors meld together beautifully. Since we love dark chicken meat I
    use 4 pounds of thighs and the meat just falls off the bones. It is the BEST!

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