Reviewed: Aug. 17, 2009

I made a rendition of this tonight. I looked it up to see what herbs went in. I browned white chicken tenders in butter/oliver oil. I coated them with herbs, parsley, rosemary,thyme all dried. I took them out after browning & put 1 carton of sliced mushrooms in & browned them. I took them out & added more herbs, a little butter,some garlic and 1 cup red wine. I let that simmer,added thickner. (flour & water) & added the cooked mushrooms The finally added the cooked chicken. It was awesome ( no veggies)

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Acc Chef

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Tustin, California, USA

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Reviewed: Sep. 5, 2008

This is the first time I have made Coq au vin. I took the suggestion of others here and cooked up some bacon and browned the chicken in the renderings. I have to say I was a bit disapointed in the results of this recipe. The sauce didn't have much depth and while the chicken was tender it was not very flavorful. I think I will try this again sometime but not use this recipe.

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AUTUMNFIRE71

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Reviewed: Feb. 2, 2008

This was disappointing. The only thing I changed was to use crumbled real bacon instead of bacon bits, and skinned leg quarters instead of boneless breasts. Certainly not what I expected from eating this dish in the past.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 10, 2007

I used a whole 4.5 pound chicken and put everything in my slow cooker on low for 8 hours. The chicken came out incredibly moist and flavorful! I highly reccomend the slow cooker method for anyone who doesn't have the time to make this on the stovetop and wants an easy meal. I made the sauce with some of the liquid from the slow cooker and just eyeballed how much flour and water to use to thicken the sauce. The flavor was incredible!! I served biscuits and salad with the dish and my family really liked everything. With the leftover chicken, my husband made risotto the next night.

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kristine162

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Reviewed: Nov. 15, 2006

Easy to prepare and cook. Delicious to eat!

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Jo

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Reviewed: Mar. 22, 2006

Very good! I used real bacon chopped, 1 buillion cube, thicked sauce at end with a bit of cornstarch in a small amount of water. Served over noodles.

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acsdeb

Home Town: East Lansing, Michigan, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 13, 2006

Thanks for a complete and exciting meal!

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Nancy

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Lund, British Columbia, Canada

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Reviewed: Jan. 10, 2006

This is not Coq Au Vin! It's chicken and wine but does not come close to capturing the depth of flavor and sophiscation of the classic French dish. The chicken was tough and dry, the sauce lacked the depth of flavor that makes this dish famous. If you are going to make Coq Au Vin, take the time to do it right and don't try to take a shortcut. You are cheating yourself of the real deal.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Dec. 17, 2005

Excellent recipe, a little complicated so better to save for a Sunday instead of a weeknight.

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jaxzin

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Reviewed: Sep. 16, 2005

I substituted fresh veggies for the frozen/canned ones and it turned out fabulous! I made it for my roommate and my friend and they loved it! It's very rich, so I put it over pasta.

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NATC007

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Reviewed: Jul. 12, 2005

I followed the recipe to a "T" and that was probably my mistake. The chicken breasts came out looking purple. Everything was off in this meal. I've tried several recipes from this site and so far this was my only bomb.

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Jaime

Cooking Level: Beginning

Home Town: San Fernando, San Fernando, Trinidad And Tobago

Living In: Champs Fleurs, Tunapuna-Piarco, Trinidad And Tobago

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Reviewed: May 12, 2005

Based on what I've eaten in restaurants I prepared this a bit differently, however this was a very good base. First of all, I fried up fresh bacon, removed it and then browned the chicken (which I seasoned with salt, pepper, onion and garlic powders) in the bacon fat. I then removed the chicken, drained most of the fat, added flour, then sauteed the vegetables including garlic cloves. Once browned I added chicken broth, tomato paste and the seasonings and let it simmer for about a minute. I replaced the chicken the transfered it to my oven for about ninety minutes. Delicious dish Kelly and I thank you for a terrific start!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 16, 2005

Way too dry though I may have cooked it too long. Will try boneless thighs next time. However, really tasty!

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JKBARRINEAU

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Reviewed: Feb. 28, 2005

This was terrible. I purchased a pricey bottle of wine to try this recipe and didn't like it at all. It was very bland. My hubby wouldn't even eat it. Waste of ingredients, will not make again!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Dec. 15, 2004

Although I cook a lot, I've only made Coq au Vin twice and I was really looking forward to the taste. Sadly, it was a disappointment. It was too winey and the sauce had no depth. I would try adding a teaspoon or 2 of tomato paste if I tried this again. I probably won't because Emeril Lagasse's recipe is sooo much better, it's worth the extra few minutes of prep work! Thanks anyway, Kelly!

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BayHolly

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Reviewed: Oct. 24, 2004

This recipe got rave reviews and second and third helpings. I made some changes per the other cook's suggestions and a little tweaking of my own. I used Pinot Noir wine, which was a divine accompaniment. I cooked an entire package of bacon instead of using bacon bits, and did the initial skillet-sautéing of the chicken in the bacon rendering. I used a combination of chicken breasts and thighs and was able to simmer longer, so that the chicken was exceptionally moist. I did not use the parsley, herbs or bouillon below b/c I was out and forgot to buy at the grocery. I did sprinkle some "Mrs. Dash", though. I did not do the roux (flour/water mix). The chicken meat was falling off the thigh bones. The flavor was incredible and I felt so sophisticated making Julia Child's famous dish! I did not serve on top of rice or noodles, which I think is better for this dish. I served a side of sweet potato soufflé and served Banana Caramel Fluff for dessert.

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Raleigh, NC Cook

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Reviewed: Jun. 28, 2004

delicious!! It tastes so healthy instead of greasy and fattening

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Toni

Cooking Level: Expert

Living In: Finleyville, Pennsylvania, USA

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Reviewed: Mar. 31, 2004

It was ok. A little bland but otherwise fine.

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JULIEFALCON

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Reviewed: Feb. 12, 2004

This turned out fabulous! It was relatively easy to prepare. I made it for my book club and it was a hit! I did use thigh meat. My mom said thighs would stay moist better then breasts, and I now agree.

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rumba-queen

Cooking Level: Beginning

Home Town: Mill Valley, California, USA

Living In: Santa Cruz, California, USA

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Reviewed: Mar. 12, 2003

This was a very tasty dish. My family enjoyed it, but then they all love burgundy wine. I, on the other hand, don't enjoy red wine, and was a little put off by the color of this dish. I suppose one should expect the chicken breasts to turn purple in this sauce.In spite of the disappointment in the color, this was a delicious dish.I probably won't make this again, but that is certainly no reflection on this recipe.Thanks Kelly.

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MAGGIE MCGUIRE

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