When I decided to try this recipe I already knew that it wasn't " coq au vin" - cream and cheese and tomatoes do not belong in that dish. But it looked interesting enough so I gave it a go. Sadly it just doesn't stand up to the classic. I missed the celery the tomatoes did not add much and I did not enjoy the combination of the cheese with the chicken. I think I will stick with a more traditional recipe.
I sort of knew all along that this receipe was going to be really good. I got a bit confused which the receipe called for chopped onion and stated to place the sliced onion on the top. Nonetheless I jump right over that insignificant hurdle and made it to the finish line. I added the reserve liquid that the receipe wanted to split away in the very begining because I don't believe in wasting something so good tasting. I am serving mashed potatoes and glazed carrots. This receipe is a WINNER!
Very very good! A lot of steps but well worth it. My house smelled like an expensive French restaurant and the meal tasted like it. Thank you!
Delicious and not that difficult to make. I did cook the onions with the mushrooms though and then added them both to the chicken. This is very rich so I served with butter & parsley egg noodles and a salad. I took half of the dish to a friend and got rave reviews!
This recipe was so delicious. I have never made chicken thighs this good. It takes some time to cook but it is well worth the wait. I served it along side mashed potatoes and asparagus as suggested. I think it would also go great with some pasta. Thanks for the recipe!
I left out the heavy cream and cheese based on some other reviews and more traditional coq au vin recipes. I also dredged the chicken in flour salt and pepper. The end result was AMAZING! I only give 4 stars instead of 5 because I think the cream and cheese actually take away from the recipe rather than adding to it.
In our new home in France I wanted to serve last night's dinner guests a French meal and chose this recipe. Since the French traditionally marinate the chicken for 24 hours I did the same (in a 1/2 bottle of red wine French herbs instead of Italian garlic & minced onion). It was amazing. My English guests raved and had a second helping. The additional wine was needed for additional sauce to be sopped up with the fresh baguette I served with the meal.
I used breast fillets instead of the thighs. This was a great tasting dish!
I honestly didn't expect to like this. I can't stand mushrooms but went by the book on this recipe anyway. My first bite I was completely shocked the combination of flavors worked perfectly. The taste of mushroom blended right in and even the mushrooms themselves weren't as foul tasting as I normally find them. I screwed up telling my daughter there were mushrooms in it because she immediately stopped liking everything. I served with buttered noodles. I will definitely be making this again.
