• Elizabeth Scott

    This sounds amazing and I will absolutely be trying this.

  • This looks delicious. I wouldn’t have thought to use a precooked rotisserie chicken,

  • I love that you used precooked chicken. I don’t recall making Coq au vin that way years ago. Clever idea.

  • Catarina Alexon

    It’s been such a long time since I had coq au vin. If I’m not mistaken it was when I lived in London. Have to try your version.

  • Thats brilliant using precooked chicken. Im sure the sauce blends in just as well, but makes it much easier and quicker. One of my fav. ashes actually. Thanks Susan

  • The ex made this once and the chicken ended up taking on a purple-ish hue from the wine. I wonder how often that happens?

  • I would never have though of using pre-cooked chicken. Certainly is a time saver. I’m not a big fan of onions and almost always leave the out of recipes with no problem. But this recipe has quite a few and I wonder if you can recommend another food or condiment in their place.

  • Rose Mary Griffith

    Passing this along to the chef–I’m not a fan of chicken, but he loves it. This sounds simply and a good dish for a potluck!