Comments on: Coq Au Vin Blanc

By: Audrey

Audrey — Thu, 25 Dec 2025 07:16:39 +0000

In reply to Maggie. So glad you enjoyed it, Maggie! Served over egg noodles sounds absolutely divine, and oh so warming. :)

By: Maggie

Maggie — Wed, 24 Dec 2025 14:12:09 +0000

This is a delicious recipe. I served it over wide egg noodles. The broth is incredible. I will definitely be making this again. Thank you, thank you!

By: Audrey

Audrey — Sun, 23 Mar 2025 07:33:07 +0000

In reply to Sarah. Congrats on your first time butchering a chicken, sounds like it was a total success! You obviously nailed the recipe too, everything sounds perfect, especially the sides. Nothing better than loads of butter and warm cream in your potatoes.. And kale is a major favorite of mine. What a meal! :)

By: Sarah

Sarah — Sun, 23 Mar 2025 05:42:24 +0000

Another hit from Pardon your French! I absolutely loved making, serving and eating this dish. I used a sauvignon blanc from the South of France. I paired it with a kale salad (fresh from the garden) and mashed potatoes. (I riced the potatoes after cooking, added cold, cubed butter and warm whipping cream, then used a whisk to mix it.) It was my first time butchering a chicken – don’t be intimidated! Delightful!

By: Audrey

Audrey — Wed, 08 Jan 2025 07:30:27 +0000

In reply to Jane. Not a bad question at all, Jane. So in step 5, you cook the mushrooms and shallots OR pearl onions for 10min. Also, in a small bowl, mash together 1 tablespoon of butter and 1 tablespoon of flour. Remove the chicken from the oven, and add the mushrooms and onions/shallots and the butter/flour mash into the pot with the chicken and simmer over medium heat so the sauce thickens. The lumps from the flours mixture will dissolve as it heats and you stir. Should take about 10min! Hope this is clear!

By: Jane

Jane — Tue, 07 Jan 2025 16:21:42 +0000

Hi there! I am probably going to seem not too bright but after you make the mushroom sauce do you just pour it over the chicken? In the pot?

By: Audrey

Audrey — Sat, 04 Jan 2025 09:35:18 +0000

In reply to Janice. Any brand should do just fine, Janice! So long as it isn't a flavored brandy, it will do the trick!

By: Janice

Janice — Thu, 02 Jan 2025 17:28:28 +0000

The recipe/notes do not mention a specific type of Brandy/Cognac. I have Benedictine which I use for Steak Diane. Would that be authentic?

By: Audrey

Audrey — Fri, 04 Oct 2024 07:21:19 +0000

In reply to Martha Lynn. Martha Lynn, did I just read 250!? Wow. Super impressive. I couldn't even imagine for cooking for more than a dinner party, so kudos to you for commanding the kitchen like that! I'm so glad you enjoy the recipes and hope you'll find more to inspire your servings! Merci!

By: Martha Lynn

Martha Lynn — Thu, 03 Oct 2024 16:12:24 +0000

Hi Audrey, I’m making the Coq Au Vin Blanc for 250 people at a fundraising gala. I’m used to this since I have a small catering business. I like to use recipes that step up my offerings and make it extra special for folks. Thanks so much for your help!!