Chicken Cocvan... looks like a three hour procedure, is it worth it?

[HEyHEY]

I mean, and hour to simmer the sauce then put it on the chicken and cook for another two hours? Seems like a lot of time for some chicken breasts. Anyone make this often?

[csziggy]

1. Some friends made coq-au-vin as a feast for about fifty once.

And yes it is labor intensive, but it got the cooks a standing ovation.

The closest I've come (other than watching my friends prepare to make it) is to watch Alton Brown make it That episode, "Cuckoo for Coq Au Vin", it is worth it:
http://www.youtube.com/watch?v=Wzxnao-s0fg
http://www.youtube.com/watch?v=T7tGAyKlNXg


Here is the recipe:

http://www.foodnetwork.com/recipes/alton-brown/coq-au-vin-recipe/index.html

Prep time breaks down like this:
Prep: 1 hr 0 min
Inactive Prep: 8 hr 0 min
Cook: 4 hr 0 min
Total: 13 hr 0 min

[alphafemale]

2. Looks like some serious yum. nt

[csziggy]

3. It is very good when made properly

And can be good when made using shortcuts, but I don't have any advice on those.

[csziggy]

4. A correction on my earlier post - they made goat-au-vin, not coq-au-vin

It was for a SCA medieval feast and goat was more authentic (and cheaper) than chicken. One medium sized goat was enough for the entire crowd.

[La Lioness Priyanka]

5. you mean coq-au-vin?

or something else.

i make julia childs recipe often. some of the steps can be shortened. usually takes me 1.5 hrs

[PassingFair]

6. Yep. It only takes a long time if you're using an OLD rooster. n/t

[Ilsa]

7. I usually brine my chicken first. It cooks up so much juicier. nt

[progressoid]

8. Yeah.

We haven't done it for a couple years but when we do make it, it's DEEELISH!