recipe reviews for:

Coq Au Vin, My Way

“Traveling through France, I sampled all I could in French cuisine. There were many delightful meals, but my favorite was Coq Au Vin. When I returned to the states, I began my quest to recreate that wonderful taste. It takes a some extra time to prepare but the result is well worth the wait. Serve with Baby Carrots or Steamed Asparagus and Mashed Potatoes on the side.”

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Reviewed: Jun. 24, 2007

Perfect, delicious...I don't know what else I can say. A lot of work but worth it!

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3 users found this review helpful

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Tsubaki

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jun. 4, 2007

My fiance made this and it turned out really well. Great dish although definitely on the heavy side. It is worth all of the time and effort. Turned out nicely even though we used a really cheap burgundy wine. Also good as leftovers.

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1 user found this review helpful

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KCcookin'

Home Town: Kansas City, Missouri, USA

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Reviewed: Jun. 1, 2007

I'm not wild about using chicken thighs because they don't have much meat on them so next time I'll use chicken breasts. I used half and half in place of heavy cream. This was very good, I liked the sauce, and I will make it again. I did think it needed salt.

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2 users found this review helpful

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Feb. 10, 2007

Absolutely fabulous! I made it for the first time for a dinner party and it was a huge hit! The only change I made was I used chicken breast instead of thighs, not a biggie at all. Easy to prepare, and everyone thinks you slaved all day! Highly recommend this one!!!!

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Nikki

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Reviewed: Feb. 2, 2007

Very, very good! A lot of steps, but well worth it. My house smelled like an expensive French restaurant, and the meal tasted like it. Thank you!

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6 users found this review helpful

Reviewer:

SADY187

Cooking Level: Intermediate

Home Town: Monterey, California, USA

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Reviewed: Jan. 30, 2007

Great. Velvety,rich and decadent. I cut recipe in half since am cooking for 2. But am going to make full recipe for company next week--hope no one is on a diet.

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2 users found this review helpful

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marysf

Cooking Level: Expert

Home Town: Union City, Tennessee, USA

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Reviewed: Jan. 16, 2007

amazing flavors!! very very yummy and a definite keeper!

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Pugnificent

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 10, 2007

This was absolutely awesome! I would definitely make this again. I added more garlic, more red wine, and more cheese. I cooked some rice and steamed green beans as sides. Excellent!

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Karla

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Reviewed: Nov. 5, 2006

This was very tasty, I used boneless, skinless chicken breasts instead and covered with foil when it was time to bake it. Looked very impressive when plated. 2 and a half hours seems like a long time to cook a meal, but it was well worth it.

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andiem

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Reviewed: Oct. 30, 2006

Only one star because the chicken did get cooked and the mushrooms tasted really good, but otherwise, it was a lot of work for the blandest chicken I've ever had - absolutely horrible.

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m.jones

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Reviewed: Oct. 23, 2006

I sort of knew all along that this receipe was going to be really good. I got a bit confused which the receipe called for chopped onion and stated to place the sliced onion on the top. Nonetheless, I jump right over that insignificant hurdle and made it to the finish line. I added the reserve liquid that the receipe wanted to split away in the very begining because I don't believe in wasting something so good tasting. I am serving mashed potatoes and glazed carrots. This receipe is a WINNER!

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8 users found this review helpful

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Christina D.

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Reviewed: Oct. 11, 2006

Delicious, and not that difficult to make. I did cook the onions with the mushrooms, though, and then added them both to the chicken. This is very rich, so I served with butter & parsley egg noodles and a salad. I took half of the dish to a friend and got rave reviews!

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6 users found this review helpful

Reviewer:

Laura Bossart

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Oct. 6, 2006

AMAZING dish!! I made it for a dinner party last night, and my guests were practically licking the plates. The only thing I"ll say is that the recipe said it made six servings, but it was really only enough for four people.

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JULYFAWN

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Reviewed: Aug. 31, 2006

EXCELLENT DISH! WILL DEFINITELY MAKE AGAIN.

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3 users found this review helpful

Reviewer:

Lisapple

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 22, 2006

Delicious! Served this with pasta and asparagus. Takes a bit of time to make, so I'll be saving this for making on weekends.

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1 user found this review helpful

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Iliana and Mia's Mom

Cooking Level: Expert

Home Town: Kingsville, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: May 30, 2006

I used breast fillets instead of the thighs. This was a great tasting dish!

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Brigitte

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Reviewed: May 9, 2006

This recipe was so delicious. I have never made chicken thighs this good. It takes some time to cook but it is well worth the wait. I served it along side mashed potatoes and asparagus as suggested. I think it would also go great with some pasta. Thanks for the recipe!

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6 users found this review helpful