All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Jan 07, 2008
Reviewed Coq au Vin
"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 my favorite chicken recipe out of hundreds."