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Coq au Vin Recipe

Coq au Vin

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: Flambe Fantasy

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

Showing 1-10 of 25

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  • on April 29, 2012

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    This was so much fun to make. I truly had fun. I used Christian Brothers Brandy instead of congac. The flambe part was so cool. This is what me husband and i did for date night. I also added sea salt. This is a awesome date night event that results in something good to eat.

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  • on September 16, 2010

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    Made this tonight with just a few substitutions. I used regular onion chopped in large pieces, just a little dried thyme in place of fresh, skipped the Cognac completely and was sure to season the flour in the chicken with a decent amount of salt due to the comments about a lack of seasoningt. I also did NOT use a low sodium broth. It was excellent. My husband loved it and my son (who almost didn't try it ended up really enjoying it as well! Thanks!!!!

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  • on April 30, 2010

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    I agree that it could have used a little more salt, but that was easily fixed by using chicken base instead of stock and adding a little bit more of the base. All in all, I enjoyed it a lot.

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  • on March 01, 2010

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    bland bland bland......needs lots of salt to even be palpable.....i even added an extra clove of garlic and thyme.

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  • on January 11, 2010

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    My husband loved it. My kids liked it - and they are fussy. Only problem - I should have doubled recipe because we all wanted leftovers.

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  • on October 17, 2009

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    love it, easy but special dinner with lots of flavor. love the deglazing with the cognac, but I sauteed the mushrooms in a little butter and added just before serving ( I don't like watery/purpley mushrooms.
    Rich with bacon, so I serve over Noodles made with egg whites only.

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  • on October 14, 2008

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    Whole family loved this one and I will make it again!!! I pretty much followed the recipe, but halved it and used thighs and legs only. I made my chicken skinless and I definitely needed to add a a 1-2 tablespoons of olive oil at about the point of finishing cooking the mushrooms. The wine made a huge flavor to the dish and it did not overwhelm at all. Don't skimp, be generous! Yum!

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  • on February 03, 2008

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    I had a very easy time making this dish. I took some hints from other reviewers & used salt pork instead of bacon & 1 pan to fry & another to simmer. I'm not sure you need the chicken broth at all, so next time I'll try it without. GREAT result with the kids eating everything (ok, they didn't like the onions, but I didn't either at that age. I served roasted new potatoes with olive oil, salt, pepper, & thyme (roast at 425 for ~45 minuteson the side. Will definitely be making this again... and again... and again

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  • on January 14, 2008

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    this has alot of flavor and is easy to make. i didn't have doctor it at all. highly recommended and will definitely make time and time again.

    i served this dish to my fiance and he cannot stop raving about it. he says it's even better than what he usually orders at the French restaurant! give this recipe a try and you won't regret!

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  • on December 08, 2007

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    I thought Coq Au Vin was something fussy-foo until I watched Tyler make it on the show today. It looked so earthy for a cold winter day. I invited friends over for dinner and got out of bed to go to the store to get the ingredients.
    I made it exactly as the recipe was written. I left the lid off for most of the simmering time, added 1/2 can tomato paste and some cornstarch to thicken the sauce. I couldn't get the cognac to flame but it didn't seem to matter.
    I served it with mashed potatoes and the root vegetable recipe using parsnips and carrots on the side.
    The chicken fell off the bones and everything simply melted in your mouth.
    Please try this and don't let the recipe intimidate.
    Tomorrow we are having the leftover sauce over noodles. It is too wonderful to waste a drop!

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