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.
Speedy Coq Au Vin
Servings
4 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 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 dried bay leaves
Instructions
- Preheat oven to 375°F. Coat a 9 x 13-inch pan with evoo.
- 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.
- Tuck bay leaves into wine mixture at each side of the chicken.
- Bake, uncovered, at 375°F for 1 hour and 15 minutes, and serve immediately.
- Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) – BUY NOW
In the video you add marg, but in the written version there is no mention of it….have you changed the recipe to omit the marg? If not, pls advise amount of marg and if the same amount of olive oil be used instead.
Thank you and Chag Sameach
Yes, we have updated the recipe because we don’t like cooking with margarine and felt it was not necessary in this recipe.
Thanks – I totally agree! will make it tomorrow morning and freeze for seder night! Chag Sameach!
Mushrooms really are perfect in this dish but you can leave them out or add more onions or maybe carrots or beets
I’ll have to try that the next time we do France for Shabbos. We’re going around the globe and doing a different chicken dish every week (this week Hungary).
That is awesome!!! I love playing spin the globe with my kids to get create a different meal idea as much as we can.
That sounds like an awesome idea. I’d love to know some of the recipes you are using for this. [email protected]
I made this last Shabbos and my wife loved it. The only thing she didn’t like is the mushrooms (she doesn’t like mushrooms). Any suggestions on a substitution for them?
What side dishes go the best with this dish?
of course it is – just watch the cook time as boneless, skinless, breasts will dry out faster. I would say, depending on thickness, that you should start checking for doneness around the 20 minute mark (or less if super thin). enJOY!
Hi, is it possible to make this dish with boneless, skinless chicken breasts? thanks!
YES same here I LOVE Earth Balance but its not K for P so… use olive oil and a sprinkling of kosher salt.
Is there a good alternative to the wine? This looks like a tasty dish I would like to try for the family.
http://www.hagafen.com/ – enJOY!
What was the website for the Cabernet? Thanks.
no need to defrost – just give a quick rinse to remove any ice chips — don’t want to add excess water to the dish.
Question: if using frozen pearl onions, should I defrost them first or just toss in frozen? Thanks.
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 🙂
I usually use earth balance during the deal,
but I don’t believe it is Kosher for Pesach? So would it be better to use olive oil for Pesach?
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!
The perfect recipe for pesach! Was yum!
did anyone ever use real margarine, as i cant get the subsstitute. can i subsitute oil for margarine?
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.
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!
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.