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Coq au Vin Recipe

Coq au Vin

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

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  • on December 07, 2011

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    This was delicious. It really does taste like something you would get from a restaurant. Instead of using the pasta I made it with mashed potatoes. Very Tasty!!!!

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  • on October 13, 2011

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    I've tried all the coq au vin recipes from the Foodnetwork website....my family agrees that Sunny's the best!!! SOOOO delicious!

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  • on October 10, 2011

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    I left out the 1 teaspoon cayenne pepper because I don'tthink it belongs in this recipe. I served it braised brussel sprouts and noodles with lots of good butter along with some fresh chopped garlic. Awesome

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  • on October 08, 2011

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    Am I the only one who was not looking for a Mexican style coq au vin? 1 whole teaspoon of cayenne pepper? It totally ruined the dish. I am astounded at all the good reviews and no mention of this. I am just glad I was not planning on serving this to anyone other than my long suffering husband.

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  • on June 09, 2011

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    I also pureed the veggies and put them back in the gravy because I just couldn't throw them out in the end and they have lots of good fiber left in them. The end result was a wonderfully thick gravy with tiny bits of bacon and veg, and juicy, yummy chicken. I served it with mashed potatoes because my husband adores them, and we both loved it.

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  • on June 08, 2011

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    Sunny, for the most part I love your show and your recipies. IE: the Oxtail and jerk chicken! There was a part of the Coq au Vin show that hit a nerve. I am a Georgia boy and each time you mention Vidalia Onions it's like fingernails on a chalk board. Please learn to pronounce Vidalia correctly. It's pronounced like this.
    Vie-Dale-Ya. At least in Georgia. And since that is where the onion comes from, When in Rome, do as the Romans do or at least speak like the Georgians speak.

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  • on December 25, 2010

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    I love Sunny Anderson, her shows, her personality, her recipes. But I was amazed that she would suggest throwing away the celery, onion, and carrot used in the coq au vin recipe on this TV episode. If one would take the stringy fibers off the celery, scrape the carrot, etc., those veggies be eaten, saved to add to tomorrow's soup, used as an omelet filling, or frozen to add to a future casserole or stew or sauce.

    Maybe in the future, so could say something like, "if you don't want to eat those veggies now, you can freeze them for later use in a soup or something." Takes just a few more words than suggesting one throw them in the trash.

    I still love Sunny--I'm just older and have more life experience--like having to go to bed hungry many times as a child because our family didn't have enough food to go around.

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  • on August 04, 2010

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    Just delicious!

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  • on July 27, 2010

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    This dish was awesome! I used two whole chickens which I cut up and because it was too much for my pot, I braised half in the oven. It was Great both ways but I prefer the oven.

    I hardly ever drink but opened a bottle of wine one night and didn't want it to go to waste when I remembered Sunny's show. So I poured it over my defrosted chicken and the next day viola!

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  • on March 10, 2010

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    I marinated the chicken as instructed and used some to make chicken tacos... best darn tacos I've ever had.

    I decided to keep a lot of the solids b/c I wanted to eat the carrots. Although I had the pearl onions I just used what I had.

    I must say this process remind me of making Paella.. browning the chicken w/o flour and using one pot (I didn't use separate pot for mushrooms.

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