Coq au Vin

Coq au Vin

Coq au Vin

Coq au Vin
Servings: 8
A vintage typed recipe card for the classic Coq au Vin. This classic French recipe is made with 2 small chickens, butter, small white onions, red wine, consume, parsley, garlic, mushrooms, carrots, celery, and seasonions.
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  • 2 three-pound or four-pound chickens
  • 1/2 pound butter
  • 12 small white onions stick with 3 small cloves (I use canned ones)
  • 1 1/2 cups red wine
  • 1 1/2 cups consomme
  • 1 tablespoon parsley chopped
  • 1 clove garlic minced
  • 1 pound mushrooms halved
  • 4 small carrots cut small
  • 1 celery heart cut up
  • 1 bay leaf
  • pinch thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  • Brown chickens in butter and put in casserole, to butter add onion, garlic, celery, and herbs, brown.
  • Add wine and consomme gradually, when hot pour over chicken.
  • Cover and bake 300-degrees for 1 1/2 hours till chicken is tender, allow to cool, put in refrigerator overnight, before serving take off excess butter and allow one hour to reheat in slow oven, 300-degrees.

Kitchen Helper 2

Dutch Oven
Casserole 2
Print Recipe Pin Recipe
Course Main Course
Cuisine French
Keyword Poultry, Wine

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