3 1/2-4 1/2 pounds chicken pieces, bone in, skin on
Salt and pepper
2 tablespoons olive oil
1 tablespoon butter
Stonewall Kitchen Coq Au Vin Simmering Sauce
Chopped parsley for garnish
Pat chicken pieces dry and season with salt and pepper.
Heat olive oil and butter in a large straight sided saute pan over medium-high heat until it shimmers, but does not smoke. Add chicken in small batches and cook until golden brown and crisp on all sides. Remove all but 2 tablespoons of fat.
Return chicken to pan and add one jar of Coq Au Vin Simmering Sauce. Reduce heat and simmer covered for 30 minutes. Remove lid and simmer an additional 15 minutes.
Remove chicken to a large serving platter and top with sauce, garnish with chopped parsley.