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


  1. Pat chicken pieces dry and season with salt and pepper.
  2. 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.
  3. 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.
  4. Remove chicken to a large serving platter and top with sauce, garnish with chopped parsley.