Speedy Coq Au Vin

Jamie Geller
For a poultry choice you really want something that stays moist and Jamie's Speedy Coq Au Vin has just enough wine to do the trick.


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
2/3 cup margarine, melted
2 dried bay leaves


  1. Preheat oven to 375 degrees F. Spray a 9 x 13-inch pan with non-stick cooking spray.
  2. Rinse chicken and pat dry. Place in prepared pan.
  3. Arrange onions and mushrooms around the chicken. Pour wine over chicken and vegetables.
  4. Sprinkle with parsley, thyme and pepper.
  5. Drizzle melted margarine over chicken.
  6. Tuck bay leaves into wine mixture at each side of the chicken.
  7. Bake, uncovered, at 375 degrees 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) 

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