Reviewed: Mar. 9, 2003

Fabulous flavour and took all of 20 minutes to prepare. Looks impressive and smells divine. Works great with sherry and a bit of worchestershire as well.

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

Reviewer:

AUDRANORMAN

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

Reviewed: Feb. 12, 2003

This was surprisingly bland! I even added more boullion than called for, and it still needed a LOT of salt. The veggies were the tastiest part, the chicken & sauce were blah. I guess if you make it using real bacon it would improve the salt level & taste better. Apparently there is no good shortcut for Coq au Vin.

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

Reviewer:

Lois Lane

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

Reviewed: Feb. 4, 2003

Easy and delicious. Instead of using non-stick spray I cooked the bacon in my iron skillet and drained most the grease and used a little to fry the chicken in. Not the most lowfat way to cook, but I think the extra calories were worth the taste :)

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

Reviewer:

WISSA3

Cooking Level: Expert

Living In: Antioch, California, USA

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

Reviewed: Jan. 16, 2003

I used leg/thigh combo in the slow cooker. I also used regular chopped onions for pearl onions. My kids thought it was weird because of the color, but it had a very nice taste. Served over white rice. Very easy to make. I will make this again.

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

Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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

Reviewed: Nov. 26, 2002

excellent recipe any time... Pure French cooking at it's best... would work well over rice as well..

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

Reviewer:

SMARTINELLI1966

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

Reviewed: Nov. 4, 2002

I was told by a professional chef to put a handful of raisins into this dish for flavor. Also you might use a combination of white wine and port if you want something a little sweeter and grape-ier.

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

Reviewer:

GRANNYANNE

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

Reviewed: Sep. 16, 2002

I give this a 5 for flavor and simplicity! It has a fabulous full flavor and is very aromatic while cooking. I will definately be making it again soon! Thank you!

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

Reviewer:

Italian Elegance

Cooking Level: Professional

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

Reviewed: Feb. 16, 2002

This dish made Julia Child famous. It is a mix of complex ingredients coming from simple foods -- use only the freshest ingredients for this dish. If you do not have a very large skillet, reduce the onions to 8 and the mushrooms to 8 as well. The bacon flavor is essential to this dish so I recommend frying a few pieces of bacon in place of the bacon bits. Use only a dry red wine that you would drink (and enjoy)-- I recommend a Pinot Noir for this dish.

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