Food Network
Home> Recipes> Holidays and Parties>
Coq au Vin Recipe

Coq au Vin

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (17)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 17

Showing 1-10 of 17

Sort by:

Newest

  • on January 08, 2012

    Flag

    My sauce came out very good, the chicken only good. Being an absolute novice to French cooking, this was my first attempt, I feel my overall results were good. I was a bit too stingy with the salt during cooking and could have done the sear of the chicken at a bit hotter temp. For some reason, I added dried cherries after reading another recipe stating raisins added more flavor. The cherries just didn't quite go. I also added a tbsp of tomato paste w mushrooms. Annnnd, I also used non-alcoholic Cabernet. Best thing was I got the opportunity to use my first dutch oven. Yay!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 20, 2011

    Flag

    THIS WAS JUST OK. I COOK QUITE A BIT AND THERE WAS A LOT OF PREP WORK INVOLVED FOR THE BLAND END RESULT. UNFORTUNATELY, THE WINE SEEMED TO OVERPOWER ALL THE OTHER FLAVORS. CONSIDERING THE AMOUNT OF BACON/BACON GREASE/FAT IN THIS RECIPE, I EXPECTED A MUCH BETTER FLAVOR. WHEN YOUR HUSBAND TELLS YOU HE'S GOING TO MC DONALDS AFTER YOUR DINNER (AND YOUR SON CHIMES IN TO PLEASE PICK HIM UP SOMETHING TOO, IT'S JUST PLAIN DISAPPOINTING!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 08, 2011

    Flag

    I have made this dish at least a dozen times using Emeril's recipe and it turned out great every time. I omit the mushrooms and just use breasts and legs both with bones and skin. I also let it cook for 2 hours in the oven. It comes out with the chicken falling off the bones and hot and full of flavor. I serve it over papardelle noodles and it is my favorite chicken recipe out of hundreds.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 02, 2010

    Flag

    This was my first effort at real gourmet cooking. I was trepedatious because I'm not a fan of Emeril Lagasse. His cooking is not my cooking, if that makes sense. However, I thought this recipe looked like fun, and I was right! It made me feel like a gourmet chef. I loved every step of it. The taste was out of this world. Rarely do I pat myself on the back and really enjoy the meal, because I'm usually too tired to even taste the food! But the taste was so rich and delicious. It was one of the best meals I've ever made. I am going to try another recipe from maybe Alton Brown to see how it compares, but I'm nervous it won't turn out as great! :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 14, 2009

    Flag

    I have made this dish many times. Each time, people rave. Have been asked to make it more often. It does take some time, but worth it. Thanks Emeril !!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 16, 2006

    Flag

    Have always wanted to make coq au vin but finally decided to give it a try because it was Emeril's recipe. Also there were lots of good reviews. Well, I don't know why but it just didn't do anything for me or for my guests. The flavor was just so-so and while the chicken was tender, it was kind of blah. I was really expecting to have great flavor infused into both the chicken and the gravy but it just wasn't there. Disappointing because I always trust Emeril's recipes. This one just wasn't up to his standards. Sorry Emeril.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 14, 2006

    Flag

    I thought this recipe sounded like I had finally found "THE" COQ AU VIN recipe. The flavors were great, but way too much fat. A lb of bacon and all that grease, it upset my ironclad stomach and my guests ate little. I'll keep looking for THE one.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 03, 2005

    Flag

    This dish is wonderful. Really tasty and satisfying. Try it, you'll love it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 17, 2005

    Flag

    This was SO SO SO GOOD! We had it tonight and I cant think of one bad thing to say, absolutely scrumptious and I will definately be making this again! One thing to say, definately use a wine you love to drink, as that is the flavor you will get, I used an Italian Sangiovese and it was incredible. Thanks for another great recipe!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 08, 2005

    Flag

    The sauce is amazing--restaurant quality. The reciple is a little laborious, but worth it. I'd recommend using rooster (as in France or duck to give it even more flavor. The mushrooms & the shallots are optional, not using them won't detract from the quality.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.