Coq Au Vin - White Recipe

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Coq Au Vin - White Ingredients

1 chicken (desired size), or
3 chicken breasts,skin/boned
2 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, minced
2 can cream soup (10oz cans)
20 oz white wine
1 cup button mushrooms
2 tbsp parsley, chopped
1 tsp thyme
1 salt and pepper to taste

A Recipe for
Coq Au Vin - White

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Coq Au Vin - White

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Coq Au Vin - White Directions

Any cream soup will do, although cream of mushroom is best.

Remove skin from chicken, bone, and cube into bite-size pieces. Bones
may be left in if desired. Skinless, boneless chicken breasts may be
used if dark meat is not desired.

Coat chicken pieces in flour. Brown coated pieces in oil in a large
frying pan. Remove browned chicken to a large casserole dish.

Saut‚ onion and garlic in same frying pan that was used for chicken.
Add soup and wine (note wine is used to dilute the condensed soup
instead of water). When well mixed add to the chicken casserole.

Add chopped parsley and mushrooms. Small button mushrooms would be
best for size.

Note: if sauce is too thick dilute with chicken stock or wine.

Place casserole in 350F oven for about 1 hour, or until chicken is
completely cooked.

Serve in puff pastry cups with rice, pasta or mashed potatoes.

Serves: 4

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Coq Au Vin - White Recipe from the Recipes-To-go.com Drink Recipe Cookbook

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