The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 13, 2008
This was delicious! I used chunky crushed tomatoes and Italian seasoning blend in place of the rosemary. I also skinned the chicken and used both chicken breasts and thighs to keep eveyone in my family happy. Thanks so much for the recipe. We all LOVED it!
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Home Town: Brunswick, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 6, 2008
Made this last night for my mom's birthday dinner and it turned out fantastic. It looked, smelled and tasted delicious. It was easy to prepare and made a lot. I added a 28oz can of tomatoes, substituted zuchini for mushrooms, Italian seasoning for the rosemary and used a pinot noir. I also added a bit of sugar. Will make again=)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 28, 2008
Have made this a couple of times using boneless, skinless chicken thigh meat. This is a great, hearty dish for cold winter nights!
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Cooking Level: Expert

Living In: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Reviewed: Sep. 27, 2008
Great recipe! I left out the carrots and used four pounds of assorted white and dark meat pieces on the bone. It was excellent! I will be making this again for sure.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 26, 2008
Made this for dinner tonight, and it was just OK. I was dissapointed as it smelled AMAZING while cooking. If I ever make this again, I will make sure the remove the skin from the chicken thighs, as it made the "sauce" very greasy. We kind of strained the veggies, chicken and sausage from the sauce. I made this as written, minus the rosemary, as we don't care for it. As I said it was just OK...sorry!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 24, 2008
THANK YOU FOR A WONDERFUL RECIPE!!!
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Cooking Level: Intermediate

Living In: Slidell, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 23, 2008
Super recipe- I made it with bone-in chicken breasts because that's what I had. I just let the veggies cook a bit before adding the chicken so it wouldn't get dry. Thank you for this recipe!
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Cooking Level: Intermediate

Home Town: Summerfield, Texas, USA
Living In: Kyle, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 3, 2008
Delicious! Dinner-party worthy and impressive without too much trouble. I too used chicken breast instead of dark meat.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 13, 2008
Perfect hearty winter dish that I served over rice.....in July!!!
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Cooking Level: Expert

Home Town: Middletown, New Jersey, USA
Living In: Belford, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 2, 2008
Really tasty for a special celebratory meal (since I rarely cook with wine).
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 13, 2008
Very tasty. I served it over mashed potatoes as suggested and it was the perfect pairing.
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Photo by MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 26, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 23, 2008
Loved it as did my finicky family!!! No changes made, excellent as is!!!
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Cooking Level: Intermediate

Home Town: Harrisville, Rhode Island, USA
Living In: West Warwick, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 1, 2008
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!
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Cooking Level: Intermediate

Home Town: Fullerton, California, USA
Living In: Campbell, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 17, 2008
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.
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Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 9, 2008
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.
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Cooking Level: Expert

Living In: Edgewood, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 22, 2008
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.
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Cooking Level: Expert

Home Town: Scarsdale, New York, USA
Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 21, 2008
Very tasty!!!! I did not have the italian sausage on hand, so I replaced it with chorizo. I liked the chorizo, but hubby is not a fan of it. Other than that, I followed the recipe as is and served this over potatoes. I also used white meat chicken and had no problems with it drying out. This dish has a lot of taste and I will be making this again and again! Thank you!
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Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 16, 2008
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.
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Photo by Susie

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 3, 2008
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.
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Cooking Level: Intermediate

Living In: Fort Lauderdale, Florida, USA

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