Chicken in Red Wine with Onions, Mushrooms and Bacon: Coq Au Vin

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quick ?: Do the onions need to be both braised and baked before being added to the chicken, should 1 method or the other be used, or just the sauté prior to adding them to the chicken? Its not particularly clear in this regard - just that the braised and baked onions can be served as is, but I can't tell at which point the onions are ready to be added to the chicken. I'd really appreciate any answers from people who've made this successfully!

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excellent dish - if you follow the directions as noted, you and your guests will be very pleased with the outcome!

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It was a good deal of work, but, it certainly paid off. The onions and mushrooms were perfectly soft, and the chicken was fall off the bone. The sauce was completely perfect, with deep, rich flavors (most likely from the wine, as we used a Burgundy instead of one of the fruitier recommendations, but it still was as great as one could possibly hope. I would recommend this to anybody who's willing to put in the work to achieve something truly delicious.

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I am in awe of this recipe! Everyone loved it! It was a bit difficult to make, but it was worth it in the end. I cooked the mushrooms and onions separately, but ended up mixing them both together into the gravy at the end, then pouring the mixture over the chicken. It really was amazing! Julia didn't let me down!

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I just bought Julia's Mastering the Art of French Cooking yesterday and made her coq au vin with mushrooms and onions, and it was so good that I had to sign in and write my first review. The meal was fantastic! There's no other way to put it. Here are some of my cooking notes: I used a Bois De La Garde cotes du rhone red wine ($15 and saved 2 glasses to drink with dinner. (Wonderful, light bodied rhone and a fabulous buzz. I also took a leap of faith and boiled the bacon as she instructs, rinsed it on cold water, and patted it dry prior to frying it in butter. Trust me, all absolutely worth the while. For the onions, I used a bag of frozen pearl onions and they came out delish! Even my veggie phobic boyfriend loved them! :

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this is a very good recipe for new chefs and experienced chefs alike. While the directions seem long and complicated, take several minutes to READ through the entire recipe.

You will like the results!

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I had coq au vin for the first time in Paris 22 years ago and, since then, had always hoped to find it the way it was served there. All versions I had were OK, but disappointing compared to Paris. THIS probably topped my first experience. It is so rich and savory--absolutely delightful. A few things:
-I prefer using small dark meat pieces--they stay tender and juicy. A big piece of dry, boiled breast just doesn't do this dish justice.
-I like chicken very well-done and completely edible. This recipe left a lot of fat and gristle on the bone and the meat slightly tough. While the sauce is reducing, I would bake the chicken pieces in a 350 degree oven to get them tender and to have the meat eventually fall from the bone. With dark pieces you won't have to worry so much about overcooking/drying the chicken out.
-Brandy works as well as cognac and is cheaper. For cooking purposes, the only difference is that cognac is from France.
-It's probably not worth herbing the pearl onions. The sauce has plenty of thyme and bay flavor. So rich!
-You will render a lot of fat from the chicken. Be sure to get rid of it. I like to use a gravy/fat strainer.
-The yellow-box chicken stock worked wonderfully.
-You may want to go heavy on the mushrooms and onions--they're wonderful in the sauce.
This dish was absolutely delectable and I found myself sneaking sauce well after the meal was over.

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This is the best chicken recipe I have ever made and eaten!!!!!

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I've been making this dish every New Year's Eve for over 10 years. My four kids, throughout their high school and college years, always made sure to be home for dinner and never started their plans until after they were done.

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I made this yesterday and it was a big hit. I did not find it time consuming at all, if you do a baked chicken dish it always takes at least an hour. This was very simple; I used frozen Pearl onions and did not include the cognac, then cleaned up while it simmered for the hour. My husband was very wary of this new fangled dish but found it utterly delicious!