Coq au Vin

Although the chicken was nice and tender, we did not care very much for the sauce at all. For me it was too thick.

Husband rated a 3-31/2. Too much work for so low a rating. Wanted to love, but just couldn't get there. Used all thighs because I like the flavor better. Marinated about 20 hours. Added mushrooms as some suggested and ended up adding more salt and pepper to the chicken at the table. Plums were a nice surprise, and could've added more. Served with Cls collard greens risotto with pot liquor and wasn't crazy about that either. Lots of effort for so/so meal....maybe I'm catching a cold....!!!

I must have done something wrong with this recipe since everyone else rated it so highly. I did not like it at all. It was way too sweet. I am not an amateur cook, so I do not know why it was not outstanding like the previous reviewers thought. It may have been too sweet due to too many plums or maybe I used the wrong kind of wine. Who knows. It was not good though. I am not looking forward to the leftovers I have in the fridge. The chicken did turn out tender. And there was a lot of sauce however.

This was easy to prepare and a huge hit, even for the guests I made this for! I followed the recipe to the letter and would not personally change a thing. I used a cheap zinfandel for the wine for this and it worked very well. Mine did not turn out too purple, it just looked cooked in wine. I did not have or use plums, and it was still delicious.

Made this for a holiday dinner party, serving 10+ people off of one pot of it - didn't even double the recipe, but used 6 chicken legs/thighs instead of the recommended cuts (since the package of meat I bought was only $5). Followed the directions exactly, and let it simmer, covered, until the meat was falling off the bone. The marrow melted into the pinot and made probably the best chicken dinner I have ever cooked. Served over CL's Creamy Herbed Mashed Potatoes with rolls and some roasted vegetables - it was a HUGE hit. A bit labor-intensive for your average weeknight dinner, but a savory splurge if you're willing to put in the time. :)

This was delicious! I didnt have plums so I used dried cranberries and it was delicious. I also added a clove or two of garlic. This recipe does not need much tweaking. YUMMY

This was very good! I loved that it was not greasy, as some coq au vin recipes are. I will add an extra 1/4 teaspoon salt and 1 pound mushrooms to the marinade next time. I served this with steamed broccoli and simple rustic mashed new potatoes (with skim milk, 1 T butter, salt and pepper).

Flavorful, and the recommendation to serve over mashed potatoes is a good one. The purple/gray color of the chicken isn't especially appealing.

This was my first attempt at making Coq Au Vin and it was amazing! I used 8 thighs and 2 breasts and there was still lots of sauce. Very easy to assemble. Don't have a Crockpot so just used a stock pot and it was fine. Got rave reviews from our guests.

This was totally awesome! I used a pinot from New Zealand and found that making it exactly as the recipe said....YES! It's a keeper.....I will add more veggies next time, omit any carbs.

Best choice ever! Made this for my Valentine this year and it was amazing. Had the butcher chop up a whole chicken and the rest was really easy. Don't skip the plums! We were worried, but they were one of the best parts. I wish I'd seen the suggestion to add mushrooms, as I think that would've been yummy. Serve with mashed potatoes to get every drop of the sauce!

Good stuff. First coq au vin experience. I tried the coq au biere (CL Jan. 09) and my family (4 yr. old and 1.5 yr. old) liked this better. Marinated for 16 hrs. (added 2 cloves minced garlic), browned the chicken, sauteed the veggies (added 1 lb. sliced mushrooms and I"m glad I did), deglazed and tossed everything in the crockpot. Low for 5 hrs. Easy. The prunes seemed to melt away but I'm glad I added them for the additional sweetness. Used a Mondavi Cab. and it was great. Next time I'll only use thighs and legs since the breast meat was a bit too dry. Served over white rice with roasted asparagus and french bread. Fab. Left overs were great (I made fresh rice though).

Wow. The meat just fell off the bone on this yummy chicken. I served over russet potatoes mashed with olive oil and whipping cream and the Southern Living creme brulee for dessert. My date was very impressed (actually broke out the "I'm not worthy" bow). I followed the recipe pretty much exactly as written, although I crisped a second round of bacon before browning the second batch of chicken. I used Oscar Meyer Natural bacon and Red Bicyclette Pinot Noir, which we also drank with dinner.

So easy to make and so delicious. Made just a few changes; did not use bacon, just cooked the chicken in olive oil. Added a pound of sliced mushrooms in for the last 20 minutes. Excellent flavor.

I'm an amateur cook and always wanted to make this dish. I even had to go out and buy a dutch oven. It was 100% worth it. I impressed my dinner guests and everyone thought it was great. I only had time to marinate for 2.5 hours (I didn't refrigerate), but the result was excellent. I found the chicken was difficult to brown without the skin on, but it didn't seem to matter. I am looking forward to making this again and will add mushrooms and maybe a bit of garlic or some shallots.