Serves: 6 | Lead Time: 2 Days | Prep Time: 45 mins | Cook Time: 120+ mins

Quantity Ingredient
Red wine marinade and chicken
4 Chicken thighs
4 Chicken drumsticks
20 Pearl onions, peeled
1 Bay leaf
3 sprigs Thyme, fresh
750 ml Pinot Noir
Browning Chicken
3-4 tbsp Vegetable oil
1 tsp Salt, kosher
1 tsp Black pepper
Stew
14 oz White mushrooms, sliced
5 oz Pork belly or salt pork, cut into 3/4" cubes
4 tbsp Butter
1 head Garlic, minced
2 tbsp Tomato paste
7 tbsp Flour
3 cups Beef stock
1/4 tsp Salt, kosher
1/4 tsp Black pepper
2 lb Egg noodles
Parsley, chopped, for garnish
  1. Combine Pinot Noir, thyme, and bay leaf in a large mixing bowl with chicken and onions for 12-24 hours prior to cooking.
  2. Separate chicken and onions from the marinade and pat dry.
  3. Strain wine into a saucepan and reserve herbs. Simmer on medium heat, skimming off impurities that rise to the surface until reduced by half. Set aside.
  4. Season chicken with salt and pepper. Heat large oven proof pot such as a dutch oven on stove with 3 tbsp of vegetable oil on medium-high heat.
  5. Add chicken thighs skin side down and cook 2-3 minutes or until browned. Flip and cook for another 2 minutes. Set aside to a large tray.
  6. Add chicken drumsticks to pan and cook 2 minutes or until browned. Repeat for 3 or 4 sides, depending on shape. Set aside to the large tray.
  7. Cook pork belly pieces for 3-4 minutes, tossing to sear all sides. Set aside to the large tray.
  8. Cook mushrooms for 5 minutes or until golden. Set aside to a bowl.
  9. Sauté onions for 5 minutes or until lightly browned.
  10. Preheat oven to 350 degrees Fahrenheit.
  11. Add butter until melted. Add garlic and cook for 30 seconds to 1 minute or until aromatic and just starting to brown.
  12. Turn down heat to low. Add tomato paste and combine.
  13. Add flour slowly, stirring vigorously.
  14. Slowly pour in beef stock while continuing to stir to combine smoothly.
  15. Slowly pour in reduced wine while continuing to stir to combine smoothly.
  16. Add everything previously set aside and combine.
  17. Increase heat to bring to a simmer, then cover and set in preheated oven. Cook for 45 minutes.
  18. Remove from oven, add salt and pepper as needed.
  19. If time permits, refrigerate overnight. Reheat on low heat, covered. Add water, if needed if sauce is too thick.
  20. Prepare noodles according to instructions on container.
  21. Serve over noodles and garnish with parsley.

Source

Coq au Vin
A traditional Coq au Vin recipe, with very tender chicken in a rich red wine sauce. Incredibly easy to make, and it’s even better the next day!
RecipeTin EatsNagi