Reviewed: Jan. 26, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Carolina

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2008

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

bndibean

Cooking Level: Intermediate

Home Town: Oakley, California, USA

Living In: Sierra Vista, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2007

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!!!

Was this review helpful? [ YES ]
25 users found this review helpful

Reviewer:

Kimbo

Cooking Level: Expert

Living In: Long Valley, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2007

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

c-biskit

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2007

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ganzagwenie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2007

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Comeandgetit

Cooking Level: Intermediate

Living In: Fort Mcmurray, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2007

Not bad, not great.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lupin Pooter

Home Town: Sherborne, Dorset, England, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2007

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!!!!

Was this review helpful? [ YES ]
38 users found this review helpful

Reviewer:

Janice

Cooking Level: Expert

Living In: Southgate, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2007

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lindaessed

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Verona, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2007

I made this as written except for subbing a fruity white for the red wine (since that's how I prefer my coq a vin), and it was fantastic. I did leave the skin on for flavor, but when it was finished, I poured the liquid into a gravy separator to get the excess grease out.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CARIST

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2007

my husband like it, matter of fact we got no left over. and my picky eater 5 year old ate it (over rice), thus anything that passed my little girl's taste deserve a 5 star... i added celery, potato and i used tomatoe sauce cause that's what i had on hand. served it over bread

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

arlyn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 21, 2007

I absolutely love this recipe & will make it again. The sauce is rich & earthy, and the flavors are complex. I served this "stew" over mashed potatoes & it was heavenly. I used legs & thighs, also I thought the sausage would make the dish too heavy so I left it out. I also left out the carrots. Next time I'll halve the recipe, because I used my largest skillet and it barely fit, it made enough for eight people. I took it to lunch at work all week & it smelled so good re-heated in the microwave that my co-workers were jealous.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KrunkyTheKat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2007

i am not sure what i did wrong, but the flavor was a bit off. not sure if it was the wine or the rosemary. it tasted better the next day, but still not my favorite. i might try again with different spices.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

emily

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2007

Delicious! This recipe EASILY fed eight people, with some left over, and everyone was pleased with how it turned out. A little time-consuming, but fairly easy to prepare and definitely worth the wait. I'll be making this again :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BaileyZR

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2007

I made this last night for my hubby and he gave this an 8 out of 10! I was impressed by the simplicity of this recipe and had a ton of fun making it. The flavors were really good. I substituted bacon for the sausage and used fresh rosemary as well. The only problem I ran into was forgetting to add the mushrooms in with the onion, carrot, garlic & rosemary. That didn't pose too much of an issue. I just added them after everything was in the and gave it a stir. I served this with garlic toasts I made out of some french crusty bread. Absolutely delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JADEDONE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2006

Not spectacular, but hearty and satisfactory. I served this with rice, and that worked fine. Leftovers freeze well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MOOCHIA

Cooking Level: Expert

Living In: Van Nuys, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2006

I served this over couscous and it was delicious! This is great as it is so not be tempted to add extra flavor like chicken stock/poultry seasoning. I did that and it came out a tad too salty. But that was my mistake and it tasted wonderful otherwise, thus 5 stars.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

viv

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2006

A suggestion for those without a large pot: brown the chicken twice as long, then remove the chicken parts to a plate while preparing the sausage and vegetables. After adding the wine and tomatoes, put the chicken back in the pot. Proceed to simmer as the recipe suggests. (You can sauté a tablespoon of flour with the vegetables to make a thicker sauce.) We enjoyed this meal.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

AMT264

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2006

this was great! I followed the directions to a 'T', except added some pearl onions and added a little extra tomato and wine. nummers!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ANGELA97303

Cooking Level: Intermediate

Living In: Keizer, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2006

Yum-Yum-Yummy! This was sooo good. We followed other peoples advice and added extra tomatoes and put it under the broiler to crisp up the chicken and served over mashed potatos. We used fresh rosemary since we have it growing in our yard. We will make this dish over and over again. It was Maaa-verlous!

Was this review helpful? [ YES ]
0 users found this review helpful