Coq Au Vin - White

Coq Au Vin - White Ingredients

1 Chicken (desired size), or	20 oz White wine
3 Chicken breasts,skin/boned	1 c Button mushrooms
2 tb Olive oil	2 tb Parsley, chopped
1 lg Onion, finely chopped	1 ts Thyme
1 Garlic clove, minced	Salt and pepper to taste
2 cn Cream soup (10oz cans)

Instructions for Coq Au Vin - White

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Venison Au Vin (Venison Au Vin)

Coq Au Vin

Coq Au Vin Nouveau

Coq Au Vin (Burgundy Chicken)

Crockpot Coq Au Vin

Ingredient Insight - look inside this recipe