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.
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Course Main Course
Cuisine French
Keyword Poultry, Wine