Speedy Coq Au Vin
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Speedy Coq Au Vin
To save her newly married son from starvation, my mother-in-law, Karen, showed up one day and tactfully suggested that she and I cook a few things together. It's a good thing she did, too. This was the first dish we tried. Her version was a huge hit, but took triple the time that this one did. Now that I've adapted her recipe with my shortcuts, I don't have to cringe every time my husband requests the dish. I'm grateful to her for this, and her many kindnesses over the years.
Times
- Prep Time : 8 min
- Cook Time : 1 hour, 15 min
- Ready Time : 1 hour, 23 min
Servings
Ingredients
- 1 chicken, about 3-1/2 pounds, cut into 8 pieces
- 8 small white onions, peeled
- 16 small white mushrooms, cleaned
- 3/4 cup dry red wine
- 1 tablespoon fresh minced parsley
- 2 teaspoons crumbled dried thyme or 4 teaspoons fresh minced thyme
- 1/2 teaspoon coarse black pepper
- 2/3 cup margarine, melted
- 2 dried bay leaves
Directions
Preparation
- Preheat oven to 375 degrees F. Spray a 9 x 13-inch pan with non-stick cooking spray.
- Rinse chicken and pat dry. Place in prepared pan.
- Arrange onions and mushrooms around the chicken. Pour wine over chicken and vegetables.
- Sprinkle with parsley, thyme and pepper.
- Drizzle melted margarine over chicken.
- Tuck bay leaves into wine mixture at each side of the chicken.
- Bake, uncovered, at 375 degrees for 1 hour and 15 minutes, and serve immediately.
Contributed by: Quick & Kosher, JAMIE GELLER
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7 Responses to Speedy Coq Au Vin
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Posted in
Meat , Dinner, Main , Shabbat , 15-minute Prep , French , Dinner Tonight , Comfort Food, Gluten Free, Kid Friendly, Low Carb , Chicken , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Thank you for this recipe!!! It is so good that I want to make it every Shabbos from now on. So simple and quick to make, yet it tastes like it cooked for hours.
Hi Melinda – I am so glad you agree this is such a crowd favorite and such an easy twist on a classic. Glad you love!
When I have extra wine from the week before I always make this for the next Shabbos. I often leave it on the blech and have it for Shabbat lunch. So juicy and never tastes dried out, despite being out since Friday night.
did anyone ever use real margarine, as i cant get the subsstitute. can i subsitute oil for margarine?
The perfect recipe for pesach! Was yum!
This was very good and quick to make. I used olive oil in place of the marg. and it still came out great. Next time I might try melted coconut oil in place of marg since its prob closer to real thing. Thanks for recipe!
Hey there – I actually use Earth Balance, which is: Vegan, Lactose-Free, Gluten-Free, Expeller-Pressed Oils, 0g Trans Fat, Casein-Free, Non-GMO — in case you are interested