Thanks Armando – glad it was a hit. That sounds like an awesome way to serve it.

Sounds like delicious changes. Thanks for sharing Rosalia!

Hi Beth – sorry you’re having a hard time playing the videos. It does take a while for them to load. I’m hoping to put them on a new video page on Pressure Cooking Today, so they’re all in one place for people to find them easier. If you’re on Facebook, you can watch the Coq au Vin recipe here https://www.facebook.com/PressureCookingToday/videos/143339943252966/ Enjoy!

Hi Barbara, I have been going to ask that very question; several times. I jus don’t see a video to click on. Didn’t know if it was my computer or what? Would love to play many of your video’s , but don’t see where to do that. I want to try this “Coq au Vin recipe. 🙂 Thanks!

Hi Sigrid – the video shows up in different places depending on whether you’re watching it on a mobile device or on a desktop computer. On a desktop, it is nearer to the top of the post (in this case below the third paragraph) and then once it loads and you scroll down, the video moves to the right-hand side and you can scroll the post while the recipe plays. It can take a while to load if you don’t have high speed internet. On mobile after it loads, it will play at the bottom of the screen. Thanks!

Wow, I can’t fathom why Ms. Filman thought the results were so disappointing. The ingredient list portends a very flavorful dish. Certainly different folks have different likes and not everyone loves everything and I respect her opinion. But still I wonder. “No detection of wine flavor” – hard to imagine with a cup of wine. I’m wondering if a wine not comparable to a pinot noir was used. The writer states that the directions were followed exactly – but sometimes we think we’re following a recipe exactly but we change some little thing that could make a difference. Were the thighs browned sufficiently? Were they browned in the bacon fat which would definitely add extra flavor. Was the tomato paste forgotten? It doesn’t call for much, but a tablespoon should be sufficient as tomato paste has a concentrated flavor. The herbs called for should have been sufficient. I wonder if the writer used old herbs which lose flavor over time. Anyway, I’d encourage Ms. Filman to try again and encourage all readers to try this recipe.

Hi Richard – you’ll probably need to make it in two batches. You can try doubling it but you don’t want to fill it more than 2/3’s full.