The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 5, 2004
The most important things to remember when using this recipie: the pan should be industrial size, and serve it with rice or bread so as not to waste any of its delicious sauce. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 15, 2004
Absolutely delicious! A wonderful blend of flavors for a rich and hearty broth. And the chicken just melts in your mouth!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 14, 2004
I thought it needed more tomatoes. It is a large meal. I don't think I would make it very often.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: May 2, 2004
This was great. I had to use canned mushrooms though. Also I believe this would be great made as a stew, cutting the chicken in bite size pieces and adding cut-up potatoes and green beans or peas. It would serve a crowd very well and I am planning on making it for one of our football parties during the season.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 7, 2004
This was excellent. I used boneless skinless ck breast and turned out great will definitely make again.
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 21, 2004
This is a very good recipe and one that I would serve again. You do need a very large pan or be prepared to move ingredients from one pan to another. The sauce is very tasty. I used Rioja wine and a mixture of dark (3/4) and white (1/4) meat.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 18, 2004
Tasty dish. Not something I would serve often because of fat content. I will make again when having company as it serves quite a bit. Was a bit greasy. Next time I will remove skin from chicken. Thanks for recipe Richard!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 23, 2004
Excellent excellent excellent. We had guests that were our guinea pigs for this recipe and it couldn't have turned out better. Served it up with some garlic mashed potatoes, some good crusty bread and the rest of the red wine. Thank you for sharing this!!!!
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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: Feb. 13, 2004
I have made this several times and my family absolutely loves it. The flavor is wonderful. My husband requests this several times a month. It is easy and if there were ever any left it would make great leftovers. I use boneless skinless chicken thighs, and cook much longer than the recipe calls for, probably another hour or so. That way the meat absolutely falls apart and the sauce really soaks into it. I usually omit the carrots, to help lower the carbs. For my husband who doesn't have to watch his carbs, I serve over rice. Great job, richard, Thanks for our family staple.
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Cooking Level: Intermediate

Living In: Fremont, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 3, 2004
Served this yesterday for a feast day meal for a community of 16 nuns! THEY LOVED IT! It was so easy and the sisters thought I had slaved away all morning. I used cut up pieces of chicken breast. This will be a favorite! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 23, 2003
Superb dish! This should get more than five stars. Used chicken thighs and followed the recipe to the letter. My husband thought it was excellent and could not stop talking about it all night. Served in a bowl with some crusty French bread to mop up the sauce. The flavors were incredible. Recipe was easy to prepare. This was a perfect fall dish. Next time I am going to add more Italian sausage. (I used scissors to cut each link into slices). Left the skins on so there was a little bit of oiliness but my husband liked it that way and think the skin added to the rich flavor of the dish.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 22, 2003
Excellent! I used all skinless thighs and sweet turkey sausage.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 18, 2003
Super tasty, great if you are looking for a nice dinner to impress with. I used boneless chicken breast, not a dark meat fan. First time I left the breasts whole and served with garlic mashed potatoes. Second time I cut the chicken into bite size pieces and served it over pasta. Great both ways!! Does make a lot too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 15, 2003
Nice recipe. I made the mistake of not removing the skins from the chicken so it came out oily. But overall, good tasting and I will make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 28, 2003
Richard, you're a genius. This recipe is GREAT! I fudged a little with the chicken, using chicken breasts, but otherwise kept true to the recipe. I had friends over for dinner and they all left with the recipe. No lie. I also made it again the following night at my husband and son's request. GREAT!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 16, 2002
This was easy to make and the taste was okay. My husband wasn't too impressed, so I will probably not make it again.
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Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA
Living In: Venice, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 3, 2002
A great twist on the classic coq au vin made with bacon. I lightened it up by using well trimmed skinless, boneless chicken breasts and turkey sausage. I also thickened the sauce a little with cornstarch. Great over whole wheat pasta!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 15, 2002
I scaled this recipe down for two and omitted the wine (I didn't have any). It was absolutely delicious! I will definately make it again but will add the wine next time. I also thought about adding cubed apples to the sauce instead of carrots...worth a try.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 14, 2002
this is fantastic!!! I served it over rice. The cobination of ingredients are great together. You are right Richard, we had a feast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 8, 2002
This is a great dish! We added zucchini and celery with veggies and simmered for about an hour, taking the lid off during the last 20 min. or so to thicken the broth and served over rice. DH loved it but picky 10 yr old did not! I think the sausage is a big key to the flavor. Thanks, Richard, for sharing this recipe. It's definitely a keeper - a great comfort food!
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