Really tasty for a special celebratory meal (since I rarely cook with wine).

Very tasty. I served it over mashed potatoes as suggested and it was the perfect pairing.

I served this recipe at a dinner party, and everyone asked for the recipe. I did sub thyme for the rosemary, and used Pinot Noir wine as other members advised. Will make this again, and again.

Loved it as did my finicky family!!! No changes made, excellent as is!!!

I omitted the sausage and it still tasted fantastic. Although I don't know what an authentic coq au vin really tastes like, I still really enjoyed this recipe. So much so, that I made it twice in a week!

We loved this more than classic Coq au Vin. I too doubted that there would be enough liquid for braising so I added a small amount of chicken broth, about 1/4 cup that is the only variance, but I don't think I would do it next time. I served it with Easy Polenta from this site (left off the tomato sauce) and the combination was wonderful.

This was easy and tasted wonderful. We had some quail in the freezer from my husband's hunting excursion last fall so I used them. I think I overcooked the meat, but had some chicken tenderloin breast meat sauteed separately and that was good with the sauce. Speaking of the sauce....it's heavenly. I used some fresh thyme and rosemary (I had them on hand because I grow them)which really enhanced the flavors. I made a white wine risotto as a side with reggiano parmesano and pecorino romano melted in at the last minute and we really enjoyed this alongside the main dish. Will definitely make again but not with the small wild fowl; I'll use chicken pieces next time.

This came out soo so good. I didn't expect there to be enough liquid (I read the ingredient list like 5 times), but it really was fine. I brought some to work to share with a friend and found the empty tupperware with a post it note that said 'LOVE IT' on top of it. I increased the mushrooms. I used a pinot noir, which I believe is one of the best kinds of red wines to use for coq au vin's. Next time I'll break up the tomatoes, or make sure that they are completely submerged in the liquid so they break down. I also hate rosemary and used someone else's suggestion and used thyme instead. Worked out great. The chicken comes out soooo tender and the coating with the poultry seasoning is sooo good.

I doubled the tomatoes and cooked it in my 9 qt. cast iron pot as all others said that it was too much for a regular frying pan. It turned out great and I served it over egg noodles. I put the left over noodles in the bottom of a plastic container placed sauce minus thigh bones on top and it froze beautifuly. Upon thaw I layed 4 cooked chicken breasts on top sprinkle 1 C mozz. cheese and baked for another great meal.

My husband and I served Coq au Vin at our wedding reception, so the dish has special meaning for us. This is the first time I've tried to make it myself and it turned out great. I used prosciutto ham instead of sausage and it turned out wonderfully.

Great recipe. I thought it was very tasty exactly the way the instructions were posted. I will use this again. I served it over mashed potatoes one day and the leftovers over rice the next day and both were equally tasty.

Very good. We served this for company and they thought it was great. The next day I used the leftover sauce spooned over some rince and it was fantastic. I used bonless skinless chicken breasts and didn't have any issue with dryness. I highly recommend this recipe.

GREAT RECIPE!!! My 'twist' on it: I put 1 cup of wine in a saucepan and simmered until alcohol was evaporated. I did not flour and precook the chicken...I just added all raw ingredients plus the wine into my crockpot and turned on high for 3 hours. When the chicken was done, I made a roux of flour and water and whisked it into the crockpot. Just prior to serving I mixed in 1/3 cup of parmesean cheese. Served over mashed potatoes. SO SO SO D-E-L-I-C-I-O-U-S!!!

Pretty amazing, really. The sausage added the spice the dish needed to make everyone beg for seconds. I followed some of the other reviewers' suggestions and added a little flour to the sauce to thicken it up a bit-- which is a personal preference of mine, but definitely not necessary. Easy to make, and if you buy bone-in chicken, pretty cheap to make as well.

Delicious! we hit the farmer's market for this one (locally made sausage, foraged wild shrooms, and local chicken). the chicken is very tasty, so we blew off the poultry seasoning. we celebrated this recipe's Italian and French influences by opening a bottle of barbera and a bottle of vacqueras! we put the bright and spicy barbera in the dish, and then had some of each wine with the meal. the vacqueras might have been just a bit better, even though the barbera was in the dish. but either way, you can't go wrong. Tremendous, memorable meal! Grazie et merci, Richard!

This recipe is fabulous. It is one of those classics that is great as is. But can be customized with ingredients on hand. This one is staying in the recipe box. Great hardy Fall and Winter meal. Along with the recipe ingredients, for quantities I used 12 boneless/skinless chicken thighs. 6 sausages. 28 oz can of whole tomatoes. 6 large garlic cloves chopped. 1 tsp fresh rosemary because it was in the garden, 6 slices of bacon diced and fried off the fat before adding. The bacon added another layer to this dish. I had to add the garlic when the tomatoes were added to avoid burning the garlic. Like the previous reviews I added double the tomatoes, double the wine, used a dry white, and after cooking the dish had no cornstarch so had to resort to making a melted butter and flour roux to add for a little thickening. I did not have a stove top pan suitable for this dish so when the stove top frying was done I transferred the dish to a 9 x 13 ceramic casserole dish and cooked at 320 for an additional half hour. So much flavour and so tender. The family loved this served over rice.

Not bad, not great.

SCORE for Richard! This meal rocks, and I am so glad I found it here! I used a 9 qt. coated cast iron pot, which after reading the raters, I knew it would need. I used a 4# bag of boneless skinless thighs, so easy and less fat. I added all the 5 link pack of sweet Italian sausage, just because I didn't want to freeze the two left over. I like lots of sauce, so I added two cans of diced Italian tomatoes instead of one. I think it's very important to add that after you brown the chicken and the sausage, when you add the liquids you need to scrape the browned bits off the bottom of the pot while you stir. I don't care for rosemary, so added dried thyme in it's place. Also, after simmering 25 minutes, I uncovered, skimmed off the fat, and simmered another 30 minutes uncovered till the chicken was tender, but not mush. I also doubled the mushrooms just because we all love mushrooms in my family. When it was done, I added a slurry of 1 Tbl. cornstarch in 1/4 C. cold water and added while stirring the pot. This gave it a thick smooth consistency which stuck to the egg noodles very nicely. My husband and sons raved! I will be making this for company or family get togethers, for sure. Thank you soooooooooo much on your very different but delicious twist on Coq au Vin!!!!

This dish was really tasty and easy to make. I had to leave out the sausage as I didn't have any but it was still good. I served it over noodles. My husband asked me to make it with rice next time so will definitely make it again. Instead of a can of whole tomatoes I used a can of petite diced tomatoes. Definitely a keeper!