Reviewed: Mar. 12, 2012

This has just the perfect balance of flavors and spices. We added some potatoes and served with fresh bakery bread. I can't remember the last time my own cooking tasted so gourmet!

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sagesarahs

Reviewed: Mar. 6, 2012

My family had no idea what this dish was, now they request it by name. Guess they liked it

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ckcourt

Home Town: Granite Shoals, Texas, USA

Reviewed: Jul. 8, 2011

I have to disagree with Vorcha...this is coq au vin, which is exactly that...chicken in wine. While it may not be Julia Child's Coq Au Vin recipe, any recipe that has chicken stewing in a wine broth is coq au vin. It is a translation, not a brand name. With regards to this recipe, while it is not Julia Child's recipe, for someone on a budget with a short amount of time who wants to give their family a developed taste for cuisine, this is more than adequate. I added celery to my recipe, and used a white zinfindel, but otherwise, the seasoning creates a very good flavor.

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LADYFERN31

Reviewed: Jan. 5, 2011

It had a very unique yet enjoyable taste.

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slave2tasties

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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Reviewer:

Acc Chef

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Tustin, California, USA

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

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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Reviewer:

LADYSLEW

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Baltimore, Maryland, USA

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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