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Fairfax, Virginia

Member since Jan 2008

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Reviewed Coq au Vin

Mar 8, 2011 in Food Network Community Toolbox on

I have made this dish at least a dozen times using Emeril's recipe and it turned out great every time. I omit the mushrooms and just use breasts and legs both with bones and skin. I also let it cook for 2 hours in the oven. It comes out with the chicken falling off the bones and hot and full of flavor. I serve it over papardelle noodles and it is...

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