Coq au vin with bacon, potato purée, cipollini onions, and black trumpets from The A.O.C. Cookbook (page 206) by Suzanne Goin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on March 04, 2018

    A fair bit of work in this dish, but the results were quite luxurious. We used some lovely shiitake mushrooms to keep the cost down a bit, along with cippolini onions. The mushroom/onion/bacon topping was really delicious. Our sauce was pretty thin, even after trying to reduce it for quite a while, but the flavors were really lovely. I also decided the potato purée would be creamy enough with just one stick of butter (along with all of the cream and milk), and it was excellent.

  • julesamomof2 on August 19, 2017

    I went out of my way to hunt down the black trumpets she calls for (Whole Foods) and while this was good, the recipe was very fussy, there were a TON of dishes and steps involved, and in the end I'm not sure it was all that worth it. Or maybe I just don't love coq au vin. Probably both.

  • clcorbi on May 01, 2017

    My writeup is here: https://www.chowhound.com/post/2017-cotm-aoc-reports-meat-vegetables-1049580?commentId=9979081 To make it succinct, the final result of this dish is certainly luscious, but I do think there are steps that are unnecessary in the recipe. Also, the final dish lacks a variety of textures, which for all the multiple dishes used, seems a bit sad. Next time I'd consolidate the recipe and serve with crusty bread, just to introduce another texture to the dish. All that said, the flavor is great! If you love coq au vin, this is a good one.

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