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A French Classic
Our true appreciation of French cooking inspired us to create this sauce. It is the traditional, somewhat elaborate and time consuming recipe made simple. All the complex flavors of red wine, mirepoix (minced onions, carrots and celery) and a little tomato blend to make this rich and truly flavorful sauce.
Water, Red Wine, Onion, Unsalted Butter (milk), Tomato Paste, Carrot, Garlic, Chicken Stock (chicken stock, natural flavor, salt, sugar, yeast extract), Canola Oil, Soy Sauce (water, wheat, soybeans, salt), Dried Garlic, Freeze Dried Mushrooms, Pure Cane Sugar, Gum Acacia, Xanthan Gum, Gluconic Acid, Dehydrated Onion, Spices .
Directions: Season 3 « - 4 « pounds chicken pieces with salt and pepper. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy straight sided saute pan over medium-high heat until it shimmers. Add chicken pieces 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 large serving platter and top with sauce, garnish with chopped parsley. Serves 4-6.
I bought this for my parents and ended up making it for them. They like foods they're more familiar with so I wasn't sure if it would go over.
My parents loved it and my father ate two helpings. I was surprised! Usually they're afraid to try something new but this was great!
I received this as a gift and it's become a staple in our house! It makes chicken so goooood! We serve it over jasmine rice and usually roast up some asparagus or brussel sprouts to go with it! Love it! It has a terrific flavor (almost like a hint of wine in it)and is a nice change from the usual baked chicken!