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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 (35)

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Average Rating:

Total Reviews: 35

Showing 11-20 of 35

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  • on August 04, 2009

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    This was extremely greasy and I wasn't able to stomach it. Some members of my family thouhgt it was good, so I give it 3 stars. Others of us would give it one.

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  • on April 20, 2009

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    This dish was so easy to make and a very nice switch from our typical chicken dinners. DO NOT CUT THE FAT! lol. This dish is not healthy but shouldnt be made with less fat due to the strong flavor of the wine. the 6 bacon slices and bacon strips on finished meal were absolutely necessary to balance the intense wine flavor. I did use frozen pearl onions which i would also not recommend. Frozen just doesnt have enough texture or flavor to withstand the wine even if added later than the recipe calls for (which i did. i also went with portabello mushrooms because their size would hold up to the long cooking time and still retain some mushroomness. they were meaty, winey, and delicious. dont skimp on the seasoning of the chicken before it is browned...my chicken could have used more salt in the intitial browning even with the fat. a bottle of wine is really an overwhelming flavor that can easily take over the chicken and i want ALL of the flavors in the dish...not just wine.

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  • on April 01, 2009

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    We loved the flavor of this dish! I would have given it five stars if it weren't for how much fat was in the sauce. When I make it again I will definitely make the bacon in a separate pan, then use a fraction of it in my Dutch Oven to brown the chicken. I still want the good flavor that fat gives the dish but using six slices worth of bacon fat meant that the dish was positively swimming in bacon fat. I would also remove the skin from the chicken or try it with boneless skinless chicken breasts. I know that means the meat will get a purple color from the wine sauce, but that really doesn't bother me. I'd much rather have a healthier dish. The vegetables were super yummy. We wished we had more. I would use more carrots and would even add parsnips and maybe potatoes next time. I did not have a problem with the sauce thickening as some other reviewers did, but I left the top of my Dutch Oven slightly open on one side for the entire cooking time as he did on the show, rather than the last 15 minutes as the recipe suggests. This is absolutely a make-again recipe....We just prefer to try it a bit healthier next time!

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  • on February 23, 2009

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    I made this tonight for some visiting family! Everyone loved it! My kids and my husband both asked me to make it again. My sister in law, who doesn't eat chicken, went back for seconds. I added a little more chicken broth because of previous reviews and it definitely cut down on the strength of the wine flavor! The vegetables were great, I would add more carrots next time as they were fabulous! This will be added to my yum file!

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  • on February 18, 2009

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    I upgraded to a Zin instead of the burgundy called for. Served with mashed red potatos with butter sauted parsely, lemon rind and green onion in the potatos, as well as a little cream. My kids really liked it ,, but its Rich !

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  • on February 07, 2009

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    Good show, delicious recipe.

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  • on January 31, 2009

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    My wife and I are "foodie" wannabe's...so we cooked all parts of this recipe from the episode...coq au vin, root veggies and crepes suzette...it was magnificent!

    We really enjoyed it all. We didn't modify anything very much at all. We added 2 additional chicken breasts...and about 2 tablespoons cornstarch to thicken at the end, but that's it! We loved it, and will cook again for company. We would serve it with bread for all that great gravy!!!

    One thought...you could substitute for potatoes for turnips, or just add them as extra.

    Note: if you are not a fan of red wine, the flavor may be a bit over powering!

    Overall, it was outstanding and we highly recommend!!!

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  • on January 28, 2009

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    I had to laugh when I saw Louise's review of this dish back in July. I love Tyler too and watch his show all the time but I've also noticed how often he says "boom" and "ok so we've got that". I like him so much that it doesn't bother me that much. The person I can't watch because of these quirky things is Sandra Lee. She talks to her audience as if we are all 2nd graders with the way she hangs on her words and flits around the kitchen. She may have good recipes but I have to change the channel when she comes on!

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  • on January 13, 2009

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    THIS ONE IS A KEEPER. . I ALTERED THE RECIPE JUST A LITTLE. THIS MAKES A LOT OF SAUCE SO FEEL FREE TO ADD MORE CHICKEN. I USED 5 DRUMSTICKS AND 5 THIGHS AND NEXT TIME WILL ADD A FEW MORE. I WAS AFRAID THE BURGANDY WOULD BE TOO STRONG FOR ME SO I USED 2 1/2 CUPS OF CHICKEN BROTH, 2 1/2 C BURGANDY, 1/3 C BALSAMIC VINAGER AND 2 TBLS OF T SUGAR. I ALSO ADDED A SMALL CAN OF WHOLE TOMATOES, A LARGE SWEET POTATO, BECAUSE I DIDN'T HAVE ANY CARROTS. I INCREASED THE GARLIC TO 4 CLOVES , AND ADDED 2 T OF FRESH ROSEMARY BECAUSE I DIDNT HAVE ANY THYME. AFTER I BAKED IT FOR 1 HR I TRANSFERED THE CHICKEN AND VEGGIES TO A PLATTER AND PUT IT IN THEOVEN TO KEEP WARM. I ADDED 3 TBLS. OF TOMATO PASTE TO THE SAUCE AND REDUCED IT. YUMMMMMMMMM!!!

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  • on January 09, 2009

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    This recipe was really easy to make and came out really well. I used boneless skinless chicken instead of the bone-in that is called for. It took longer to reduce than the recipe called for, and I did end up adding tomato paste to thicken. I would recommend a wider shallower pot to cook this in in order for the sauce to reduce better. Overall though it was good, as well as being a crowd pleaser.

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