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: Apr. 30, 2012

not our cup of tea, we can't help to compare it to the original.

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Reviewer:

Cheelara

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Home Town: Leeds, Alabama, USA

Living In: Lincoln, California, USA

Reviewed: Feb. 27, 2012

A fantastic and simple recipe - that captures the essence of Coq Au Vin. You can even replace the mushrooms with a can of cream of mushroom, if you are finicky about the texture of mushrooms. I used more Gruyere - and avoided the cornstarch altogether. As opposed to using a starch thickener... I just reduced it, and add more wine and cream. I also was more aggressive with the browning of the chicken....which led to a richer taste as the crisp skin balanced out the gruyere a bit. All in all a great and forgiving recipe!

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Reviewer:

hooch80

Reviewed: Feb. 20, 2012

This was awesome! The sauce was so good I served over pasta to make sure I didn't waste any. I used chicken breasts that I pounded thin instead of thighs (I HATE chicken thighs!). I also used 1 can of stewed tomatoes since I didn't have any fresh. I cut the cream down to 3/4 of a cup and it was PERFECT. This was rich and filling and absolutely delicious, I will make often!

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Reviewer:

girlbob

Reviewed: Feb. 9, 2012

Amazing! Followed recipe exactly, except I used chicken breasts and red wine as substitutes. Turned out great! I just finished the left overs for lunch and it tastes just as good today :) thanks for sharing.

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Reviewer:

Belle

Reviewed: Dec. 29, 2011

I left out the heavy cream and cheese based on some other reviews and more traditional coz au vin recipes. I also dredged the chicken in flour, salt and pepper. The end result was AMAZING! I only give 4 stars instead of 5 because I think the cream and cheese actually take away from the recipe rather than adding to it.

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Reviewer:

Cooking Level: Expert

Home Town: Mcdonough, Georgia, USA

Living In: Douglas, Massachusetts, USA

Reviewed: Oct. 11, 2011

Rather than red, I wanted white and use 1/2 cup of Cabernet Sauvignon.

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Reviewer:

Rachel

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Mckinney, Texas, USA

Reviewed: Sep. 21, 2011

Didn't expect to like this because it is so NOT a true coq au vin. I was in a bind to make something interesting with limited ingredients available. I LOVED this. I had the chicken, onion and garlic but that was it. I used half merlot and half madeira and used canned tomatoes. Did not add the cream or gruyere. It was already very fatty (as a coq au vin should be anyway) so I don't think the cream and cheese are really necessary but I may try it! Served with mashed potatoes and garlic broccoli, though I also think it would be nice with rice. THANKS!

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DoctorJulia

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Aug. 5, 2011

I honestly didn't expect to like this. I can't stand mushrooms, but went by the book on this recipe anyway. My first bite I was completely shocked, the combination of flavors worked perfectly. The taste of mushroom blended right in, and even the mushrooms themselves weren't as foul tasting as I normally find them. I screwed up telling my daughter there were mushrooms in it, because she immediately stopped liking everything. I served with buttered noodles. I will definitely be making this again.

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Reviewer:

TruthKid

Cooking Level: Intermediate

Home Town: Amherst, New Hampshire, USA

Living In: Napoli, Campania, Italy

Reviewed: Mar. 25, 2011

In our new home in France, I wanted to serve last night's dinner guests a French meal and chose this recipe. Since the French traditionally marinate the chicken for 24 hours I did the same (in a 1/2 bottle of red wine, French herbs instead of Italian, garlic & minced onion). It was amazing. My English guests raved and had a second helping. The additional wine was needed for additional sauce to be sopped up with the fresh baguette I served with the meal.

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