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Prepare this classic French chicken recipe from chef Eric Ripert's Le Bernadin restaurant for a delicious homestyle meal sure to impress any dinner guest.

Source: The Martha Stewart Show, Episode 5090



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How would you rate this recipe?
  • MS112614644
    2 SEP, 2013
    Really outstanding recipe. You can quibble over this minute detail or that, but the outcome will be excellent. One of the keys for me is really browning the protein well, it adds to the color and caramelization of flavor.
  • anyalu
    20 SEP, 2010
    Questions: Is one slice smoked bacon something special or is it just one slice of what's in the fridge? No covering the pot in step 6? On the show, it looked like they reduced the wine (step 5) a lot more that 4 mins; really only 4 mins? It seems skimpy on veggies; would it hurt to add more? (And No Pearl Onion? Mon Dieu!!) I saw a technique on flaming the brandy to avoid melting the microwave (Eric mentioned this): remove the pot to a table, add the brandy, light it (keeping the lid nearby to p
  • ChicagoKitchen
    8 SEP, 2010
    Great recipe for coq au vin! Would leave bacon, remove bouquet garni, definitely flame brandy before adding stock
  • tjcooks
    2 MAR, 2010
    I don't think you remove the bacon...but, the bouquet garni or 'herb bundle' should be removed...that might be an error in step 7.
  • glitteratiii
    23 FEB, 2010
    if you skip step 7 the sauce is too thin and tastes "raw" - after step 7 it will taste rich and wonderful - makes a huge difference
  • glitteratiii
    23 FEB, 2010
    I agree, I left the bacon in - another thought on that would be to remove it right away when it's crispy and save it - then serve it on top at the end. time consuming but not complicated - 6 hours and lots of dirty dishes later we had a wonderful dish! I first thought I'd skip step 7 but realized quickly it's a very important step to "finish" the sauce - otherwise it's too thin
  • stitchingpink
    20 FEB, 2010
    Very very good! Fewer steps than other recipes and just as tasty!
  • adriennerourke
    17 FEB, 2010
    made the dish today it is wonderful, however do you really need to remove the beacon? look for it and gave up.
    16 FEB, 2010
    I saw the program early this morning and I started cooking it. I think it is the best of all the Coqs au Vin I have ever tried. Buen Provecho from M?ɬ

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