Coq Au Vin

Total Time:
1 hr 30 min
Prep:
20 min
Cook:
1 hr 10 min

Yield:
3 servings
Level:
Intermediate

Ingredients
  • 4 ounces good bacon or pancetta, diced
  • 1 (3 to 4-pound) chicken, cut in 8ths
  • Kosher salt and freshly ground black pepper
  • 1/2 pound carrots, cut diagonally in 1-inch pieces
  • 1 yellow onion, sliced
  • 1 teaspoon chopped garlic
  • 1/4 cup Cognac or good brandy
  • 1/2 bottle (375 ml) good dry red wine such as Burgundy
  • 1 cup good chicken stock, preferably homemade
  • 10 fresh thyme sprigs
  • 2 tablespoons unsalted butter, at room temperature, divided
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 pound frozen small whole onions
  • 1/2 pound cremini mushrooms, stems removed and thickly sliced
Directions

e2 tablespoons good olive oil

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.


CATEGORIES:
View All

Pairs Well With
Merlot

Jammy, earthy red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.5 269
I though this would have more flavor since it has cognac and red wine. It was a little bland, not from a lack of salt but a kick of some sort. I didn't take any of the alcohol. Maybe I did something wrong. Any suggestions? Or maybe it is suppose to have a light taste?? item not reviewed by moderator and published
Very good, my husband loved it!   I used bone-in, skin on chicken thighs and thick cut bacon.  Could not find frozen pearl onions anywhere and I didn't want to fuss with the fresh, so I left them out.  I used more chicken broth, a pear brandy we happened to have in the house, a couple TBL. of tomato paste, dried thyme (that's all I had in the house) and a Pinot Noir.  I did cook it for a little longer than stated. The chicken was not discolored in anyway.  The sauce thickened up nicely though I did double the butter/flour mixture for the amt. of liquid I had.   Will definitely make this again.   item not reviewed by moderator and published
Delicious! If you follow the recipe, you will love Ina's Coq Au Vin. The sauce was perfect, rich and brown - I used Pinot noir. Loved the way the flour and butter was incorporated to thicken the sauce. item not reviewed by moderator and published
This must be the sixth time I've done this recipe. I've don't use bacon, or cognac. This comes out just yummy! This is my go to dish for coq au vin! Thank you Ina! item not reviewed by moderator and published
Perfect as is! This is authentic and the flavor is superb. Lot's of raves and compliments. Classic and good! Thank you Ina. item not reviewed by moderator and published
My husband and I loved this recipe. I followed the recipe exactly and the flavor was fantastic. Can't wait to try it again for guests. item not reviewed by moderator and published
I have read all the reviews for Ina's coq au vin and I am surprised at how little some people know about cooking. Most do not seem to know how to take care of problems if the dish does not come out perfectly. To make the statement the coq au vin was soupy is very easy to fix. Just take all the ingredients out of the pan and cook the the offending broth down until it is thick and tasty. Put all the ingredients back in the pan and cook it 30 min. longer solves the problem. item not reviewed by moderator and published
Great recipe! I wanted to make rabbit in the manner of coq au vin. I used this recipe, salt & peppered the rabbit and dredged it in flour, then browned in the fat from my lardons, plus olive oil and butter. Added carrots,onion, celery, and finally garlic to left-over fat, + 2 T tomato paste.Would do in slow cooker or in oven for 3 hrs at 300 degrees (after browning) next time: rabbit was a little tough, tho I cooked it 1 hr 40 min.. Added mushrooms and pearl onions at end. Served with crusty bread. Flour on rabbit thickened sauce. Delicious. Will use recipe next time I make true coq au vin - great recipe! item not reviewed by moderator and published
This recipe was easy and tasty!!!! You've done it again. The purple didn't bother me so much. I was concerned when I took it out of the oven after a short 35 minute cooking time. My first inclination was to cook it longer being chicken and all, but I followed the recipe and realized while it sits while you cook the mushrooms, it is continuing to cook. Then finishing the recipe, my sauce was a little loose, so I just made some more roux (flour and butter) removed the chicken and reduced the liquid. Simple. Thank you for a wonderful recipe. item not reviewed by moderator and published
Goodness!! Absolutely divine! The chicken was tender and juicy. I've had this dish before and it has always been just ok as the chicken was cooked to death. Not in this recipe!!! I loved everything about it! item not reviewed by moderator and published
A good recipe but not wonderful. item not reviewed by moderator and published
This is a YUM! I used bone in skinless thighs! Other than that I followed the recipe to a tee! Brown your chicken well and that will help eliminate the purple problem!!! Bon Appetit item not reviewed by moderator and published
Delish! I used bone in skin on thighs. a little more bacon and a little more garlic. Since I know I had a bunch of fat from the extra bacon I added more flour to compensate. The ckin was slightly wine colored on the edges but that is to be expected. I also checked after 50 min of oven time and the ckn still had some pink in the juices so I cooked an extra 10 min in the oven. I have used skinless breasts with red wine and yes it does not look pretty but it was still great tasting. remember you are not cooking in a restaurant them experts can be perfect in execution this is home cooking! Next time I will pump up the heat to brown the ckn more. item not reviewed by moderator and published
I also got purple chicken. Thumbs down! I would give 0 stars if allowed. item not reviewed by moderator and published
I do not know what people who gave earlier comments are talking about when they say the chicken was purple or gray in color. Mine was a beautiful brown color and it tasted fantastic! Once it was taken out of the oven, placed on top of the stove, the roux added ( I did use more flour for the roux, I used two tablespoons, but three would have been perfect), and allowed to simmer for an additional 10 to 15 minutes, it turned the deeper brown color and came out PERFECT! This will definitely be made for my next dinner party! item not reviewed by moderator and published
The basic recipe is a good one; however I do not like meats braised in red wine so I used white instead. I added 1/2 cup more chicken stock, used boneless and skinless thighs instead of a whole bird and used a 3 tbsp/3 tbsp flour/butter ratio for the roux and the final dish was tasty and the sauce had a good consistency. Of course I cooked the thighs for a less amount of time. Also I did not use any cognac or brandy. Next time I will and use a whole chicken but will stick to white wine for a coq Au vin blanc. item not reviewed by moderator and published
Ina, I rec'd one of your cookbooks for Christmas and made this coq au vin recipe for my mother. So frustrating as I spent a lot of time and had high hopes for what I recall a delicious dish. Purplish grey in color, sauce never reduced, and chicken tough after attempts to cook down the liquid. I followed the recipe exactly. Am thinking you must not have spent much time in the test kitchen with this one! It would be helpful for you to update us all with pointers or revisions. Otherwise, you rock Ina! item not reviewed by moderator and published
I've had this in a French restaurant and it was to die for so considering all of the reviews here, I must have picked the wrong wine. I chose a medium priced pinot noir but it was really sour. Overall, the dish was very bland and an odd color, almost gray, which was pretty unappealing. I'll give it one more try with a richer wine next time, and will omit the large yellow onion. I will also remove all of the meat and veggies before I thicken the sauce, it didn't thicken evenly the way it's instructed here. item not reviewed by moderator and published
I absolute love everything Ina creates - until now. I've made other coq au vin recipes, including Julia's, and thought I'd give this one a try. The purple chicken was weird, but the sauce - what sauce? I cooked it for thirty minutes longer than required, hoping to cook down the sauce, but it was very thin with no life except the very strong taste of wine (and this complaint coming from a wine lover!). Seriously, it would have been more enjoyable if we had roasted the chicken and put the wine in a glass. Sorry, Ina - love, love, love you, but this one was a fail. item not reviewed by moderator and published
I must say I was a bit disappointed in this recipe... I have to admit that I have never eaten or cooked Coq au Vin before so I don't have anything to compare this to. My chicken also turned purple which was not appealing at all.. The sauce was water thin...not sure if this is how it's supposed to be I think it would of been better if thicker as I served this with mashed potatoes. The flavors in this dish was not bad... Actually it tasted really good it just that it was not not visually appealing and the consistency was not good at all. I will not be making this again... Sorry item not reviewed by moderator and published
This is my "go to" Coq au Vin for sure. The only thing I do differently is I cook the chicken per the recipe but I only use whole chicken breasts and thighs. I remove the chicken and take it off the bones and return to the pot. I know it's not traditional but you get all of the same flavors without the bones and soggy skin. It is absolutely superb, travels well if necessary and can be made a day ahead when needed. item not reviewed by moderator and published
Absolutely fantastic. We have a great coq au vin recipe already but this one trumps it hands down We especially loved the peppery bite, and the crunchiness of the mushrooms which are normally soft when added with the main ingredients item not reviewed by moderator and published
OMG, after reading several reviews, I made this dish and it was delish. Since it is only 2 of us here, I used bone in skin on chicken thighs. I did sear the chicken to seal it. It def. took longer than suggested. I had 4 pieces. I made everything almost exact, except I did not have pearl onions so I added a bit extra vidallia to the cooked process. I did cook for 50 min and then the last 15 min on the cook top to allow for thickening with the flour and buttter. I also found the recipe in her cook book that states to burn off the congnac, which I did do. No boozy flavor. Absolutely wonderful and easy! No purple chicken, no boozy flavor other than the undertones of the wine which I like. The chicken is all gone, and I have some carrots and onion and gravy left over....I am going to add some more carrots and roast some potatoes and turn the left over sauce into a pot pie with some peas. Please try..This is a keeper. And dont always trust that the recipes are posted here correctly! item not reviewed by moderator and published
I thought this was reasonably easy to put together. I was a bit bummed out by the purple chicken - I have a lot of friends who are not 'foodies' - and are freaked out by strange colors! I thickened the stew to coat the chicken a bit more - so maybe an extra T/flour +/- (tempered); I also added a little bit of tomato paste - 1T, because I didn't add the mini-onions - I thought it would lend the sweetness. It did. I loved the cognac - I almost didn't bother, but I'm so glad I did. This may sound odd, but I think I'd throw a bay leaf or a few in next time - even to just sauté w/the bacon. I just think this is such a rich & savory dish, it deserves a 'gamey' boost. I loved it -(ps - make sure you don't forget to pat the pieces dry! It won't brown properly with moisture.) item not reviewed by moderator and published
I don't get this, I give Ina's recipes 5 stars 99% of the time and sadly this was nothing special. The chicken was moist but had no flavor (its just chicken) The broth had flavor but I did feel the end product was a little alcoholy. The end product looked very bland brownish. The hubby liked it, the veggies were pretty tasty in the dish. Overall, just not impressed item not reviewed by moderator and published
The dish was tasty, however the color of the chicken (purplish grey) was very unappetizing and definitely took away from the dish. Also, the dish was left with a strong alcohol after taste. Not sure what I did wrong as I followed the recipe to the letter (although I used store bought chicken stock). In fact, I thought I had over-browned the chicken, so that wasn't the issue. I probably wouldn't serve this dish again. item not reviewed by moderator and published
A few tips... ** splurge on a good bottle of red wine- I used a Cabernet because I couldn't find a Burgundy ( I know! and I used a very plain Brandy but next time will try a better cognac. **I put the dark meat in the bottom of the pan with the wings so I could "float" the white meat at the top of the braising liquid to avoid the purple chicken. **I deglazed the pan with the brandy to bring more of the flavor into the sauce. This definitley moves up to the top of my list of specialties to make for guests! item not reviewed by moderator and published
This is a great recipe. I wanted to reduce fat, so I used skin-less and bone-less chicken thighs - I would NOT use the de-boned thighs again - they were not very juicy in the end. I would use the skin-less again. I used less chicken than called for - and a lot more carrots and mushrooms. I served with rice. The sauce is yummy! I burned off the brandy as I do not like that "boozy" flavour - just put it in the pot and light a match over it - wait for the flames to die down - easy peasy - and even beter if someone is watching you!! item not reviewed by moderator and published
This is the first time my husband & I have ever had coq au vin, let alone tried to make it, and it was absolutely outstanding! We cook together, which made it easy, though it took a bit longer than it did Ina. It was well worth the effort & leftovers are even better! Will make again and again! Thank you! Also, we made sure to brown our chicken (we had no purple & we used all thighs. Perfect! item not reviewed by moderator and published
I was so looking forward to making this dish, watching the video twice to be sure I had all the nuances down pat and getting the best quality ingredients to be sure of it's success. Now, for me, Ina is the best no-fail cook on the Food Network. Her recipes are always a hit. This one, not so much. No, the chicken didn't turn purple and the braising liquid was tasty, but the overall flavor of the dish was just not that great. I'm am perplexed by the outstanding reviews mixed with the so-so reviews. It just doesn't make sense to me, but I still love you, Ina! Your Chicken with Morels is my go-to recipe for company. Oh well, maybe I just don't like coq au vin! item not reviewed by moderator and published
This dish is easy to prepare, very impressive, and absolutely wonderful. As some of the other reviewers suggested, next time I will use just dark meat (much more flavorful and moist in this particular recipe. Ina's recipes are consistently excellent. item not reviewed by moderator and published
As always, Ina's recipes are spot on! Absolutely delicious! item not reviewed by moderator and published
I loved this meal. Saw her make it on the show and went home and made it for my husband the next day. Easy to make and really delicious. Will make it again for sure. item not reviewed by moderator and published
This recipe is fantastic. I did make a few changes. I took all of the skin off of the chicken. I also only used 1 tsp of butter to brown the mushrooms and used 1/2 tbsp of butter to make the roux with the flour. I needed extra liquid for the flour so just used the drippings from the mushrooms. You will not miss the extra butter or the skin on the chicken. The chicken is so tender and the sauce is so delicious that the skin would just get in the way. I also cooked the chicken for an hour in the oven. Although the recipe says 30 minutes, the video says 1 hour. I also burned the alcohol off of the cognac, which wasn't nearly as scary as I thought it would be. I read some reviews saying that the chicken turned purple. Mine did not do that. I used half of a bottle of $14 Estancia Pinot Noir. It worked perfect. The wine and cognac enhanced the flavor of the sauce and did not overpower it. I served it with roasted red potatoes and leeks braised in chicken stock, and it was wonderful! item not reviewed by moderator and published
Easy recipe with excellent outcome. I use boneless/skinless thighs to cut down on the grease and chicken fat from the skin and also a french white burgundy to beat the purple coloring of the chicken. The next day I usually have the leftovers in a bowl with what my wife calls everyday rice which is risotto like, easy to prepare, and delicious. Thanks Ina! item not reviewed by moderator and published
Delicious! I nixed most of the olive oil, added some celery, doubled the garlic, used only pearl onions, & cooked the veggies with some flour to thicken up the sauce. I also browned the chicken deeply to get a little more color & flavor, & added some parsley to the mushrooms. My house smells heavenly! item not reviewed by moderator and published
The dish was tasty, but the infamous purple color of the chicken was not appealing at all (even with longer browning time. I would stick to cooking beef in red wine (eg. Beef Bourguignon. Same amount of effort, but the results are much more satisfying. item not reviewed by moderator and published
my friends loved it ..saved my night.Thanks Ina! item not reviewed by moderator and published
Very tasty! My only issue was the amount of oil used. I think you could probably cut it in half and it'd be perfect. I used chicken thighs, bone in and it was PERFECT! I'm a dark meat kind of girl so the chicken was EXTRA juicy. I used a Merlot in place of the burgundy and didn't add any brandy and I think it came out perfect! Of course, I've made several of Ina's dishes and they always come out perfect. I'll be her one day... item not reviewed by moderator and published
I followed the recipe exactly except that I didn't have any cognac. I find myself running to the stew pot to sip on the sauce while I am waiting to serve dinner - it is that delicious. I did end up pulling out the chicken and shredding it once it was cooked and putting it back into the stew, rather than serving it bone-on. My chicken did pick up purple pigment during the oven stewing time, but after I deboned it and put it back into the stew pot to stew some more, it does not look purple anymore. The other thing I did was strain all the solids out and put the sauce in the freezer for a while so I could pour off the fat layer, which was about an inch. I made a roux and then added the sauce back in, then the vegetables and shredded chicken, then the sauteed mushrooms. Delish. I do think the white meat was a bit dry coming out of the oven, but it moistened once shredded. I probably would use more dark meat next time. item not reviewed by moderator and published
The flavor was there, but like some other cooks, my sauce ended up runny and purple-y. Ina is usually great about noting important tips and tricks of the trade in her cookbooks, but the next time I make this dish, I will try the following suggestions found in other reviews: -make sure the chicken is really dry before you brown -spend the time to really brown each side of the chicken pieces (likely will take longer than 5 minutes per batch. -check the amount of bacon fat & oil you have in the pan before adding in your onions & carrots. My bacon was super fatty- I probably didn't need to add the 1/2 tbsp olive oil because my sauce ended up really oily. -reduce the red wine a bit -double the flour & butter mixture, and heat the butter before mixing with the flour to make a roux to incorporate more easily item not reviewed by moderator and published
Damn Good! All of IG's recipes are easy to follow with time saving shortcuts and advice that are never at the expense of flavor or integrity of the original dishes. item not reviewed by moderator and published
Absolutely wonderful! Best recipe out there for coq au vin. Kids even loved it! Made it with only chicken thighs and they came out perfect! Served it with French bread which was delicious when dipped in the sauce and side of steamed green beans. item not reviewed by moderator and published
Just incredible. The bacon took longer than 10 minutes, and I was afraid the oil would dry up by the second batch of chicken, but it didn't. You bet I made sure to brown my chicken, after reading the other reviews. I used a nice Pinot Noir, cooked it in the oven for an hour while my house had the most beautiful aroma. My chicken was perfect. I had to buy raw pearl onions and blanche them, it seems the supermarkets in Brooklyn refuse to sell the frozen. Delicious, with Ina's (NOT Emeril's, whose recipe was a disaster Garlic Mashed Potatos. item not reviewed by moderator and published
My family loves Coq au vin and I have tried many recipes but this is my go to. It's perfect as is however... Use the pancetta and have the butcher cut it in one piece. the chunks of it are so complimentary to the chicken and sauce Brown the chicken go a little higher and make sure the skin gets nice and crispy it will hold up better in the sauce When out of the oven, boil it down a bit before finishing the recipe. I actually skim off some of the fat. Use the frozen onions so much easier I throw them into the pan before I saute the mushrooms This recipe rocks and Ina is a goddess. item not reviewed by moderator and published
One of the best things I ever made. Next time, it will be better because I learned from my mistakes. I didn't brown the chicken long enough so it turned bright purple, I also used a Cabernet and cheap brandy. And instead of mashed potatoes on the side, I'll do bread. Even with the cheap booze it was still fantastic. I also used regular Oscar Meyer bacon. My only issue which has nothing to do with the recipe is that the bacon fat seperated and floated to the top In the fridge over night.. Very off putting. Will make many times again. Thanks Ina!! item not reviewed by moderator and published
Wow...ridiculously good!!! My husband and I loved this. Definitely serve with plenty of French bread for sopping up the heavenly gravy. item not reviewed by moderator and published
OMG!!!!!!! 100 STARS! It is outstanding - a must do Foodies!!!!! THANK YOU INA, AGAIN AND AGAIN AND AGAIN........... YOU ARE THE BEST. THIS FAMILY LOVES YOUR BACK TO BASICS CKBK!!!!!!! item not reviewed by moderator and published
This recipe was DFL! For those of you who don't know what that means, use your imagination. I used more chicken stock then the one cup it asks for because I'm not a huge fan of red wine and it was amazing! The hubby loved it too so I'm really happy with this one. item not reviewed by moderator and published
Wow!! My family and I LOVED it!!! So amazing! item not reviewed by moderator and published
Wonderful recipe! My partner and I loved it. Velvety sauce and gorgeous flavors. Complex and earthy. item not reviewed by moderator and published
We raise chickens and our old rooster just couldn't take care of his ladies anymore, so it was time for stewed chicken. I usually do chicken and dumplings but I decided to try this classic french recipe that's specifically meant for old roosters. YUM! No stringy tough meat, just intense, winey flavor. I can't recommend it enough, especially for older chickens. item not reviewed by moderator and published
I was extra careful while browning the chicken to not end up with purple chicken, and I didn't! The carrots weren't done after an hour in the oven so I cheated by scooping them out and throwing them in the microwave for a bit. Everything else tasted great. Four stars because I'm not sure the final product is worth all the work involved (which is quite a bit. item not reviewed by moderator and published
I was surprised that I didn't like this, because Ina's recipes are usually always good. It had too strong of a wine flavor for my taste, maybe I made it incorrectly. But it turned out so badly we didn't even eat it. item not reviewed by moderator and published
This is such a great recipe and so simple. The chicken had such great flavor, even my two year old loved it. I think it's even better the next day! item not reviewed by moderator and published
Ina Ina Ina!!! Once again an amazing recipe. I made this tonight for my husband, whom is super picky. And He LOVED it!!!!!!!!! Thank you item not reviewed by moderator and published
Delicious! My husband loved this recipe and so did I. Its not hard and comes out great. So yummy and great to serve to friends because you don't have to watch it constantly. It does have to cook for 1 HOUR, as others have pointed out. Thanks, Ina! item not reviewed by moderator and published
Delicious. Gourmet flavor and easy to prepare. I followed the recipe as written with two exceptions: browned my chicken 4 minutes per side (I like it to be crisp and cooked in the oven 55 minutes. Watch the video & you'll hear Ina say it cooks in the oven for about an hour - NOT 30 minutes! item not reviewed by moderator and published
The Flavor is great!!!! However, baking at such a low temperature for such a short amount of time was a no go. I turned the oven up to 300 and let it stay in the oven for much longer. item not reviewed by moderator and published
The best thing I have ever cooked. Maybe the best thing I have ever ate. My wife loved it also. I made it with eight chicken thighs. It took me a little more time than prescribed but was well worth the effort. Already can't wait to make it again. Thankyou Ina item not reviewed by moderator and published
Too good for words and so easy. item not reviewed by moderator and published
I followed this recipe exactly, using a very good Pinot noir like she said in the episode. It looked more like Coq au Dishwater than Coq au Vin. Don't know what went wrong. Ate it anyway. It was okay, but I wouldn't bother with the hassle again. item not reviewed by moderator and published
I had never made this before and felt a bit intimidated by it. However, it was easy and my family loved it! Thanks item not reviewed by moderator and published
FAN-TAS-TIC !!! This recipe was more delicious than I imagined it would be -- and not very difficult either! We used a good pinot noir and organic chicken -- and followed the recipe pretty closely. We LOVED this meal, and we will definitely make it for company soon! Thanks, Ina! item not reviewed by moderator and published
Delicious! I followed the recipe and other reviewers wine suggestions, no purple chicken. A tip to chef490648: make sure to use quality chicken, preferably organic, and you won't have the problem with too much fat. As an experienced cook I'm sure you already know that. item not reviewed by moderator and published
Excellent recipe. I saw this on television today and made it tonight and it was fantastic. My entire family (including the dog! loved it! Since my kids really detest bones I decided to cook it per the instructions and then when I was done I pulled the chicken from each piece and discarded the bones. I think if you are going to use this recipe for guests it might be a good idea as it can be rather difficult to eat gracefully! Thanks Ina for another great recipe! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
This recipe is delicious and easy. It is definitely worth making. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Delicious. The whole family loved it. Thanks Ina! item not reviewed by moderator and published
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 :- item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Another great recipe from Ina! I made this for my husband and grown sons and they loved it. Thanks Ina!!! item not reviewed by moderator and published
This recipe is AMAZING!!!! My family and friends love it. item not reviewed by moderator and published
My fiance thinks I'm a gourmet chef now. Thanks, Ina!! item not reviewed by moderator and published
I tried this recipe several weeks ago and i thought it was great. Of course, I added my special touches. I seasoned my chicken with Herbs Provence before browning it. I also used a combination of Pinot Noir and a white wine instead of just the red. I have an obsession with mushrooms so i added three packages to the pot. My chicken took a long time to cook but not that wasnt a major problem. If time is an issue then i suggest cooking it a day in advance. In fact, it is even better the day after. My family loved it. item not reviewed by moderator and published
I followed the ingredients list for the recipe but definitely not the cooking process. I cooked the entire thing in my crock pot and it was WONDERFUL. I cooked the bacon on the stove, draining the fat completely. I seasoned the chicken as recommended, but did not brown it as I wanted it to absorb all the flavors while cooking. I then threw everything else (substituting dry sage for the fresh in the crock pot and put it on low for seven hours. I served it with roasted parsley potatoes and it was fabulous. Some of my "pickier" family members loved it and asked that it be put in the regular rotation! item not reviewed by moderator and published
this is amazing....and i feel soo fancy cooking it item not reviewed by moderator and published
Very good! item not reviewed by moderator and published
I really liked this recipe. Following the advice of other reviewers, I browned the chicken well and it was not too purple. I also let the Brandy (in my case boil off a bit before adding the remaining ingredients. I think that definitely helped de-glaze my Le Creuset oven and cleanup was minimal. I left out the pearl onions. Next time I would add more carrots and would serve it with French bread to mop up the sauce. YUM. item not reviewed by moderator and published
Absolutely delicious! I would not hesitate to serve it to company. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Loved it. Thanks for walking me through it Ina. item not reviewed by moderator and published
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. >^..^< item not reviewed by moderator and published
Delicious! The complexity of flavors was great. It does take longer than 30 minutes in the oven. 45 minutes worked for me. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very delicious!!! All of the flavor from the vegetable and wine......so sweet!!! I will definitely make it again! item not reviewed by moderator and published
This turned out pretty good for my first attempt, and I learned after reading some of the other reviews that I didn't brown the chicken long enough so that's why my sauce was a purple-gray color, but I wasn't much bothered by the color and it tasted fine except I could taste the cognac, which I'm sure is because I did not burn it off, but I have never done that before and I was afraid of ruining my new Le Creuset Dutch oven. To anyone who has any advice on that point, thanks in advance... item not reviewed by moderator and published
I love to make this recipe, but as many people commented, the purple color is to me also very unappealing. I am also not particularly a fan of red wine...especially dark varieties. I use a pink or white mild wine instead and I think it tastes better. It's not your conventional Coq au Vin, but it suits my taste better. Isn't that what cooking is all about anyway? item not reviewed by moderator and published
Delish! First time coq au vin maker and was careful to follow directions. Lead me to a homerun in the kitchen! I even forgot to add the frozen pearl onions, didn't miss them but will be sure to remember them next time! Got a thumbs up from the hubby; Didn't find it too greasy, but I used a good quality free range organic chicken- I amagine that helped obtain the deep, rich flavor. item not reviewed by moderator and published
To be expected! item not reviewed by moderator and published
You must be a train wreck in the kitchen..lol item not reviewed by moderator and published
Put 2 notes in your cookbook (search reviewes by " MOST USEFUL" 1) use a LIGHT red colored good quality wine NOT A DEEP RED. 2) Brown chicken crispy brown, BUT not cooked all the way through.... scrape the sides and bottom of the pan to get a rich brown color.These 2 things yeild great color and avoid purple chicken. item not reviewed by moderator and published
Thanks for the AWSOME wine tips. I don't drink much wine, and know even less about what to buy. Hope you comment often on wine types,b/c many people hve questions on which wine is a "good" quality to buy. Most chefs say use whatever you drink....well I don't drink wine, but like to cook w/it. item not reviewed by moderator and published

This recipe is featured in:

Everyday Celebrations