Chef Jeffrey Gordon’s coq au vin

5

Marinade
 1 whole chicken, airline breasts
 3 cups red wine
 12 thyme sprigs
Vegetables
 Green beans, blanched
 Cherry tomatoes, halved
 Mushrooms, seared hard
 Potato, parboiled and diced
 Purple potato, parboiled and diced
 Tricolor carrots, parboiled and diced
Sauce
 1 yellow onion
 2 tbsp tomato paste
 1 qt romato purée
 3 cups red wine
 2 tbsp roasted garlic purée
Gremolata
 1 cup panko breadcrumbs
 2 tbsp rosemary, chopped

1

In a plastic bag, marinate the chicken in the wine and thyme for several hours ... or up to a week.

2

While chicken is marinating, cook all your vegetables and set aside. Vegetables can be done ahead of time and will hold for a week.

3

When ready, take the chicken out, disregard the thyme but reserve the wine for sauce.

4

Pat chicken dry, season with salt and pepper, place skin side down in a hot oiled pan.

5

Once chicken releases easily from pan, flip it and put it in a 375 degree oven for 15-20 minutes, until cooked through.

6

For the sauce, sauté the onion, tomato paste and tomato purée until all liquid has evaporated.

7

Add the roasted garlic and red wine you reserved from your marinade, and reduce by half.

8

To finish, add 1 cup of demi glacé, reduced beef or chicken stock, or even water, if you must.

9

Toss vegetables in your sauce to heat through, place everything in a bowl, top with chicken skin side up, and garnish with rosemary breadcrumbs and parsley.

Ingredients

Marinade
 1 whole chicken, airline breasts
 3 cups red wine
 12 thyme sprigs
Vegetables
 Green beans, blanched
 Cherry tomatoes, halved
 Mushrooms, seared hard
 Potato, parboiled and diced
 Purple potato, parboiled and diced
 Tricolor carrots, parboiled and diced
Sauce
 1 yellow onion
 2 tbsp tomato paste
 1 qt romato purée
 3 cups red wine
 2 tbsp roasted garlic purée
Gremolata
 1 cup panko breadcrumbs
 2 tbsp rosemary, chopped

Directions

1

In a plastic bag, marinate the chicken in the wine and thyme for several hours ... or up to a week.

2

While chicken is marinating, cook all your vegetables and set aside. Vegetables can be done ahead of time and will hold for a week.

3

When ready, take the chicken out, disregard the thyme but reserve the wine for sauce.

4

Pat chicken dry, season with salt and pepper, place skin side down in a hot oiled pan.

5

Once chicken releases easily from pan, flip it and put it in a 375 degree oven for 15-20 minutes, until cooked through.

6

For the sauce, sauté the onion, tomato paste and tomato purée until all liquid has evaporated.

7

Add the roasted garlic and red wine you reserved from your marinade, and reduce by half.

8

To finish, add 1 cup of demi glacé, reduced beef or chicken stock, or even water, if you must.

9

Toss vegetables in your sauce to heat through, place everything in a bowl, top with chicken skin side up, and garnish with rosemary breadcrumbs and parsley.

Chef Jeffrey Gordon’s coq au vin