Omigosh, was this great! Made it almost exactly as written, but had to make a few substitutions since I'd underestimated what I had in the house. Didn't have small onions, so took one large one and cut it into eighths, couldn't find my cheesecloth (or I don't have any - I'm still looking!), so just put the herbs in with the broth and wine and just discarded the bay leaf, and only had lowfat bacon, which made for scant drippings, but it all still worked out beautifully. The taste was delicious, the chicken was moist, and soaked up the juice/broth/wine, which is good, since we also didn't have any bread, either! We'll have the leftovers for dinner tonight (gonna get some bread this time), and I can hardly wait. You guys have GOT to try this - it is PERFECT for company, since you can get it cooking before guests arrive, clean up your kitchen (minimal mess, too, I might add), and just wait for the magic to happen. DH and I didn't speak for the first few bites - just made little whimpering noises (for us, this translates into "too good for words", and it was!). This is going into my cookbook immediately and I'll be making this often during the holidays and through the winter. I know I'm raving, but it's worth it - this dish is just superb!
I substituted wild duck in this yesterday, served it over mixed rices and it was incredible!!
Amazing! My family really enjoyed this dish. I changed it a bit by using skinless, boneless chicken breasts and browning the chicken in EVOO. I added real bacon bits later on, during simmering, for flavor. I doubled the sauce and served over noodles to rave reviews. What a wonderfully simple recipe! Easy prep, beautiful presentation. Thank you for sharing this recipe!
Wonderful as written (which I try to do the first time so I can accurately review it.) The second time I made it, I omitted the bacon, used a full bottle of wine and added green beans. I cooked it down longer as it had more liquid and I waited until it was near the end to check the salt. We like it best this way, but made according to recipe is a good way to start and very delicious. This recipe is my go to for guests.
Delicious! DH said it was his new favorite way to cook chicken. Pretty easy and such a reward - mmmm! I must admit that I was lazy about the Bouquet Garni and just put the herbs straight into the sauce without containing them (just pulled out the bay leaves before serving). Worked just fine.
Thanks for posting this recipe!
I used up some chicken legs that were leftover from a barbecue (they were uncooked). This turned out really good and was not difficult to prepare. Thanks for sharing.
Wonderfully delicious. I was looking for a dish that screamed comfort food and this was it. Used a red wine blend instead of burgundy because it was what I had on hand and it was great. Thanks so much.
Yummm!! And how easy is this...minimum fuss with major flavor results! I did like others and just cut up 2 large onions into chunks. The second time I made it, I upped the garlic to 3 cloves. I also added about 2 Tablespoons of tomato paste after I sauteed the onions and shrooms. This is my new go-to recipe for Coq Au Vin. Thank you for this wonderful recipe papergoddess!
Excellent flavor and tender chicken! I used boneless, skinless breasts and pounded them flat. Like others I also cut my large onion into big chunks. I did cheat by using a small can of sliced carrots and adding them at the end to warm through. I thickened the wonderful sauce with a corn starch and water slurry so we could have it over our grits. Thank you for sharing!
This was so elegant and delicious! I used skin-on, bone-in chicken thighs and replaced the bacon with pancetta (it's what I had on hand). I thought I was making enough to last the weekend, but my boyfriend and I finished it off in one sitting. Thank you!