Coq Au Vin

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My Family and friends all love this meal. It's easy to put together and the taste is amazing! Everyone thinks I was slaving away at the stove for hours!

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It is a little bland. I made a paste of garlic, butter and herbs de provence and put it under the skin before browning. Worked well.

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I hadn't made Coq Au Vin in many years and had lost my original recipe. This was was easier than the one I used to make and just as good as I remember. I used regular onion chopped in large pieces and just a touch of dried thyme instead of fresh. Also used Pinot Noir for the wine. Made sure to season the flour well due to the comments about a lack of salt. Added cornstarch that had been mixed with just a little cold water to thicken at the end. It was wonderful. My husband gave it an A+ (we always grade our recipes around here. Thanks, Tyler!

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I couldn't wait to make this recipe over the weekend. I followed the instructions (set my DVR and recorded it to a tee. It was aweful!!! The mushroom absorbed the conac and it was like taking a shot of it directly. It was the first time cooking with conac, and I will try it again but did not enjoy this dish at all. I love cooking with wines and though this would be a new experience. My husband, who usually likes everything I make, did not enjoy this at all. The veggies went down the disposal!!! Sorry.

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This is my favorite go to recipe when I am asked to have a dinner party. I have used this recipe dozens of times. I cringe when people prepare this recipe and then complain about the wine. Don't make this if your palate is not accustomed to "chicken cooked in wine". Make it with your chicken broth and don't try to pretend it is "Coy au vin."

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I give this recipe five stars.

I used only thighs and legs, bone in, as they are jucier and more flavorful. The bones were easily discarded before serving as the meat simply fell off. While I used Tyler's seasonings I used them to suit my taste, which is spicy, so I thought the dish was well seasoned.
One reader complained about the bottle of wine making the dish sour. Not being very familiar with burgundy wine I was afraid that it may have too many tanins to suit me so I chose a lovely smooth pino noir. If wine used was not a good drinking wine that could be the cause of the sour taste.
I oven roasted my vegetables, with the exception of the mushrooms and pearl onlions. They were sweet and delicious.
My family and guests raved about the dish. I'll absolutely serve it again.

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My friend and I thought it need more flavor. Adding some near the end would probably make this a lot better.
Also, the chicken is cooked for so long that it was overdone and tough.

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This recipe has too much wine and the result is a sour-tasting dish...most unpleasant. The vegetables are boiled, hence unappetizing. Tyler needs to review Julia Child's recipe which specifies sauteed mushrooms and onions added AFTER the chicken is cooked....a better idea. Don't make this....it's awful.

This may have been a good idea for cooking a real COQ.....a tough old rooster or hen....but is unsuitable to today's farm-raised chicken.

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You must use boneless chicken otherwise it is too hard to handle and messy.

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I have been tempted to try the Williams Sonoma version of this recipe, but it seemed very daunting, Tyler's is very similar but simplified. My husband was impressed with the flambe, and even more impressed with the flavor. I used 2/3 of a bottle of a Cab I had left over from a couple of nights ago and substituted the missing 1/3 with chicken stock. Served it with my famous sour cream mashed potatoes and green beans.Perfect compliment. Blueberry Pie for dessert.