Reviewer:

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.

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47 users found this review helpful

Reviewer:

MONCHICHI

Cooking Level: Intermediate

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!

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4 users found this review helpful

Reviewer:

Italian Elegance

Cooking Level: Professional

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.

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6 users found this review helpful

Reviewer:

GRANNYANNE

Reviewed: Nov. 26, 2002

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

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4 users found this review helpful

Reviewer:

SMARTINELLI1966

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.

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4 users found this review helpful

Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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 :)

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3 users found this review helpful

Reviewer:

WISSA3

Cooking Level: Expert

Living In: Antioch, California, USA

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.

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Reviewer:

Lois Lane

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.

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9 users found this review helpful

Reviewer:

AUDRANORMAN

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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6 users found this review helpful