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Coq au Vin

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Recipe photo courtesy of Yunhee Kim

The wine in coq au vin mellows into a luxuriously rich, velvety sauce, punctuated by smoky bacon and earthy mushrooms, that envelopes each piece of tender chicken.

Source: Martha Stewart Living, October 2007
Servings

Ingredients

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How would you rate this recipe?
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  • Mdm Hoovah
    30 JUN, 2014
    Eh...I wanted to love it, but it just didn't fly at our house. Followed the recipe exactly and we ended up with purple-brown chicken in brown sauce. It just didn't look appetizing and was really pretty heavy, even after spooning out the fat as Martha directed on her TV show on PBS. Maybe we just aren't fans of French cuisine. Disappointed because it took a lot of time to prep and the result was just okay. Threw the leftovers out. Oh well, I still love you, Martha!
    Reply
  • babyacorn
    5 AUG, 2011
    Decent recipe, not the best version I have ever tasted. Simpler version for home cooks, I will try Julia Child's version next time. It recommended removing the chicken from the juices using a fat separator, this helped cut the fat a lot.
    Reply
  • bittyro
    6 NOV, 2008
    To zippybk - Try turkey bacon, Just be sure to check the ingredient listing on the package to be sure it's all turkey.
    Reply
  • Zippybk
    6 NOV, 2008
    What would you recommend I use instead of the bacon since I cook kosher?
    Reply
  • Zippybk
    6 NOV, 2008
    What would you recommend I use instead of the bacon since I cook kosher?
    Reply
  • Zippybk
    6 NOV, 2008
    What would you recommend I use instead of the bacon since I cook kosher?
    Reply
  • MrsGoChay
    28 MAY, 2008
    I've made this twice now and it's going to be a regular on our table. My husband LOVES it! The second time I "lightened"the recipe by cooking the bacon ahead of time and reserving only a tiny bit of bacon fat for cooking. We just found it too rich the 1st time. Also, I doubled the sauce ingredients the 2nd time and used all chicken thighs. It's FABULOUS!
    Reply
  • Katie-Allsbrow-Ard
    2 JAN, 2008
    I loved this dish. I served it with mashed potatoes, and it was great cold weather comfort food. It would be a great thing to make on the weekend and heat up on a week night as I thought the sauce was even better the second day.
    Reply
  • shirty
    27 DEC, 2007
    This is not just Chicken. It is wonderful! A real suprise.
    Reply
  • briancrimmins
    13 NOV, 2007
    I made this recipe recently when I came upon it in an issue of Martha Stewart Living. It was absolutely delicious and was a big hit at our house! The biggest thing to plan for is soaking the chicken overnight - otherwise, it's easy to prepare, and it spends most of the time cooking in the oven. It's scrumptuous!
    Reply

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