While the verbiage is clunky and odd, any cook should be able to figure out what is meant. What was a bit of a surprise is the length of time in out of pot cooking. Allow yourself some time for prepping vegetables, browning chicken, reducing marinade and then making sauce -- whew! That took up nearly an hour by itself. The time in the Instant Pot was minimal compared to all the outside work. I used wild mushrooms I had just picked that day: Lobster mushrooms (hypomyces lactiflourum) and Yellow Brittlegills (Russula Claraflava), I also used green onions from the garden instead of shallots but followed everything else to the letter, although times I used common sense not worrying too much about that save for the time in the Instant Pot which I followed exactly. The result was spectacular. My husband who is not a big fan of chicken loved it. Had some crusty bread to soak up the gravy too and the rest of the white wine. Will put this on my "keeper" list.

After eating this travesty... seriously? Who gave this more than one star? It was palateble, but EXTREMELY bland (and yes, I followed the recipe to the letter). My advice, do not waste your time if you are looking for something with a good flavor to it... or that you dont wish to spend hours making.

I LOVE to cook! But... this is the most poorly put together at home cooking recipe I have ever seen. Nothing is worded correctly, there is no prep time given, and its just badly put together. This has been a torturous task in making. I LOVE creating and embellishing upon great old world recipes and making them my own. Never have I had such an annoying time whilst cooking anything!

I am doing an at-home Epcot “World Showcase” tour during this COVID-19 quarantine and needed a recipe from France. I chose this one because it looked easy enough and I wanted to use my Instant Pot! I have never made Coq au Vin, so this was my first attempt. Due to limited shopping, I did not have any bacon. I used 2 Tbsp avocado oil and 2 Tbsp butter with some Lawry’s seasoned salt for the “bacon fat”. I also used red wine instead of white and frozen chicken breast tenders instead of thighs. I also used maitake mushrooms. Ok, I guess I changed a lot of things! BUT...it was absolutely amazing still and my kids (13 & 16) loved it! I appreciated the video and the ingredient and prep guidelines. I would say I’m maybe intermediate level when it comes to cooking, but I’m getting really good at subbing because I’m staying home and not shopping like I normally would. THANK YOU for helping me have success at our “France World Showcase” stop!

So everything about this was quite good except that the chicken was absolutely overcooked. I didn't check any times against any other sources that I trust so will do so before making again. I did double the carrots and that should have the only change made - that said I would double the mushrooms next time - maybe use button for that. Served along buttered noodles with Parm.

Best thing I've made. I did take quite a while on saute (on normal) at the end to get it to thicken but the results were fantastic. I got my market to make 1/4" or so bacon slices for lardons. I highly recommend that over regular or even thick packaged bacon if you can get it. I also added Sherry Vinegar (vs just white wine vinegar) but I have nothing to compare the results to. In the video she uses a small area and it's nice and neat. My kitchen looked like a bomb went off. Obviously, one of us a professional and it's obviously not me.

This recipe was fantastic! The chicken came beautifully tender and silky. Next time I'll make a few alterations: I used red wine instead of white, and it ended up a little too strong. I'll either use less red wine or try white next time. The amount of flour and butter was way too much for the liquid left over - it ended up being very thick and gelatinous, and I had to thin it down a lot. The thyme was also really strong, but that I like. I'll definitely make it again!

Since I had four leg quarters, and was looking for a recipe using them, I made this last night, and of course used red wine, as that was what I was used to. It was delicious! I will make this again, and again, as my wife loved it. Enjoyed the video! Bon Appetit!

So good!

This was spectacular. Watch the video as it differs from the recipe slightly. I doubled the mushrooms and used 5 fat carrots, which should not be sliced or they will turn to mush. Heed the advice about bacon in the cold pan and definitely do your searing on medium so you don’t burn the fond. That would be sad. Thanks Carla for a fabulous recipe.

I used red wine, as that is what the coq au vin of my youth used. Although not quite thickened, the sauce was wonderful. I found that the chicken was overdone and, the next time I cook this dish, will vent the Instant Pot immediately after cooking is finished.

I'm over the moon about this recipe and will definitely make it again. 1. definitely heed the advice to brown on the stove instead of the IP. I've read that some get frustrated when recipes require work beyond IP but you are actually saving time. The IP saute function is not great. It doesn't get hot enough and it's too cramped for proper browning of meat. 2. Honestly I think one of the biggest reasons this tasted so great was that I bought quality thick-cut bacon from a butcher. I also got the chicken there, but I really noticed the biggest difference in the bacon. To save a bit to cash, I used half shiitake and half baby bella mushrooms 3. I was having guests so I upped the chicken to 6 pieces and wine to 3 cups from 2. I bumped up the butter/flour mixture a bit too. I did not increase the bacon. I turned out great. I also added 4 minutes to the pressure in case it's of interest. Overall, I have nothing but love for this recipe and I'll definitely make it again. Serve with some nice bread to soup up the delicious sauce!

The chicken came out absolutely delicious, falling off the bone, and the sauce was incredible. Just a couple complaints. First, the amount of white wine vinegar indicated in the recipe is not enough. Maybe my pan was too hot or something, but at medium heat two tablespoons of vinegar boiled off completely long before it took on a syrupy consistency. Second, the shallots got absolutely demolished by the pressure cooking process. They tasted great, but the texture was extremely limp and kind of gross. Finally, Carla implies in the video that you can make the recipe in an hour; it took me two and a quarter. Admittedly I can be a bit of a slowpoke in the kitchen, but most of that time was just spent waiting for ingredients to cook; because the elements cook sequentially, you can’t really speed that up. You’re definitely not getting that down to under an hour and a half. That’s still really quick for Coq au Vin! Just be aware that the video makes it seem much shorter than it actually will be. Those minor gripes aside, this was delicious, and I’ll definitely make this again - although I’ll probably start earlier next time.

Hello, I plan to make this very soon. I just have a quick question. I don't like wine and this recipe calls for a dry white wine. Does the flavor cook out or do you still taste it in the final dish? This is pretty important for me to know. Thank you for your help.

LOVED IT! It turned out great and the fam was super impressed. I really appreciated Carla advising not to use the instant pot for sauté-ing; made my life easier rather than doing trial and error.

I made this, and it came out Fabulous!! I marinated mine over night, using Chardonnay, for it's buttery flavor And the Oil that was left, had so much flavor, that I used it for a few dishes after.... Thank you Carla, and all at Bon Appetit!

I want to make this for 6 people - could I adjust the recipe or would it not all fit into a 6qt IP?

No no no never put the IP's pot on the stove! It's not made for that kind of use, especially if you have a gas stove! Pans for the stove have a thick base to transmit the heat; the IP pot doesn't have that.

Made this last night - delicious! Chicken very tasty, tender and the vegetables just as advertised. Unfortunately I did not have a copy of the recipe, just the video, so I really just had to guess the proportions. As a result, for example I put way too much flour in the buerre manier, so way too heavy. Now have the recipe and will go again soon. But I have to say, my routine was not nearly as casual as Carla's! Next time I'll drink more wine ...

Just made this recipe for dinner, it was delicious! It was pretty easy but it did take the full hour that Carla says. I used boneless chicken breast and boneless thighs to make it easier to eat.

I have not yet made this recipe, and I am going to tonight or tomorrow night but first I have an important question I need answered. I am not a fan of dark meat chicken, so I want to use boneless skinless chicken breasts. What adjustments to preparation should I make? Also, what adjustments to the time and temperature for cooking in the instant pot should I make? If somebody could please please help me soon that would be so very much appreciated!!

BA, your photos are awesome. I could just lick my monitor.