This was pretty good. I always use Julia Child's coq au vin recipe. Considering the prep time in both recipes, I'll stick with Julia's version. That's a bit more labor intensive, but always comes out 5 stars.
My husband and I thought this was terrific. I used bacon from the butcher, a hearty cabernet, a little more brandy than was called for and plenty of fresh thyme and fresh parsley from my garden. We cooked it closer to an hour and served it with mashed potatoes. We'll definitely enjoy this again.
This dish was amazing! My husband, son, dad, and in-laws all thought it was really good. We added a few more of the veggies, just because we like them, and next time we will probably add even more because they do cook down quite a bit. We will definetly keep this in our cooking file and make it again and again.
This was amazing. The smell was beyond words. I used 3 slices of heavily smoked bacon and OMG. I had everything cut up and ready to go before I started the dish, which made it a lot easier. I used Cote du Rhone for my wine selection. Perfect.
After reading the reviews about blandness, I made the recipe for the first time with several changes. It was very good. First, I used good wine. Bogle Petite Sirah is about $10 a bottle and is great wine. You know the old saying if it isn't good enough to drink, don't cook with it. Second, I cooked the shallots with the bacon. I added 2 cloves of garlic instead of one. I added more salt, pepper, thyme, than asked for. The result was delicious. If you want the sauce thicker, use the old method- flour or cornstarch.
This recipe was terribly bland. We were very disappointed with how bland it was, similar to the other reviewers. My husband mentioned that the sauce might have been thicker if we had let it reduce more than the recipe indicates, but the chicken was still very bland, as were the vegetables. I would not make this again.
I made this for company and was VERY disappointed by how BLAND it was.