No ImageCoq au Vin

Did you make it? Rate it!

  1. Ashley

    Simply!!! I cannot rave enough about this recipe. Granted I added chopped carrots with the onions, and boiled potatoes and peas with the final simmer. You don’t have to add these, it will be just as fabulous, but SO and I loved it!!! Will definitely make again


  2. Sam

    Coq au Vin. Was Excellent. Very tasty. Has passed the test of time.


  3. Bree

    This is my first time commenting on your blog Elise, but this is certainly not the first recipe I have tried. I love your site and should comment more often. I love the new ideas I get, and I certainly appreciate the great step by step instructions when I’m trying new techniques. Your photos are also fabulous!

    I made this for the fourth? fifth? or something time tonight. It is delicious and I think this time it turned out the best. I didn’t blanch the bacon, simply because I was lazy. I didn’t find it overly salty, though I didn’t add any extra salt. I used a whole chicken that I cut into pieces (first time trying that). I served it with egg noodles. I found it relatively easy to make. Highly recommended dish.


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  4. Rosalyn

    The definition of the word “coq” is male, i.e. the rooster is used to create the traditional coq au vin recipe, otherwise it’s just a chicken casserole and not a true coq au vin.

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  5. Yvonne

    This is a great recipe but how do I get the skin to be crispy again after I cook it? It is crispy when I brown it but then after cooking it in the chicken stock and wine it becomes a bit soggy. How to I get it to regain that nice crispy skin?

    You don’t. It’s sort of stew-like, which means no crispy skin. ~Elise

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