Coq au Vin from The Newport, a Gastropub

Ingredients

Yield:

Serves 4

• Coq au Vin

  • 4 chicken legs, thighs & drumsticks attached, skin removed
  • 1 bottle red wine
  • 4 cloves garlic, smashed
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 bunch fresh parsley- half whole, half chopped
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 leek, sliced
  • 2 tablespoons tomato paste
  • 3 cups chicken stock
  • 1/2 lb bacon, lardons
  • 1 lb button mushrooms, halved
  • 8 oz pearl onions
  • 4 Yukon Potatoes
  • Salt
  • Pepper

Preparation

Difficulty:

medium

Time:

2 Hours

1. • In a large bowl, add chicken with wine, garlic, thyme, bay leaf, and the whole parsley stems.
   • Cover & marinade for 24 hours in the refrigerator.
   • Remove chicken from marinade & pat dry, reserving marinade. Season chicken with salt & pepper.
   • In a large pan, sear chicken legs on all sides in 2 tablespoons oil over medium heat until golden brown. Remove to plate.
   • In the same pot, add more oil, if needed, and sauté the bacon until crispy.
   • Add the garlic, onions, carrot, leek, mushroom, herbs & tomato paste, stir until incorporated.
   • Pour in reserved marinade & red wine. Stir & simmer.
   • Add chicken back to pot & the potatoes. Pour in enough stock to just come up to the sides of the chicken, but not cover it completely.
   • Bring to a boil, then lower to a simmer for 1 hour covered or until the chicken is tender & sauce is thick and reduced.
   • Check seasoning, serve with crusty garlic bread.