Stonewall Kitchen Italian Wedding Soup
3 1/2-4 1/2 pounds chicken pieces, bone in, skin on
Salt and pepper
2 tablespoons olive oil
1 tablespoon butter
Stonewall Kitchen Coq Au Vin Simmering Sauce
Parsley, chopped for garnish
- Pat chicken pieces dry and season with salt and pepper.
- Heat olive oil and butter in a large straight sided sauté pan over medium-high heat until it shimmers, but does not smoke. Add chicken in small batches and cook until golden brown and crisp on all sides. Remove all but 2 TBSP of fat.
- Return chicken to pan and add one jar of Coq Au Vin Simmering Sauce. Reduce heat and simmer covered for 30 minutes. Remove lid & simmer an additional 15 minutes.
- Remove chicken to a large serving platter and top with sauce, garnish with chopped parsley.