Enticing meals don't have to end when Newport Restaurant Week does. These featured recipes taken from our participating restaurants will have you channeling your inner culinary skills long after NRW comes to a close. 



Malt on Broadway: Coq au vin 



12 chicken thighs
3 carrots peeled and diced
8 Oz criminal mushrooms
2 large yellow onion julienne
6 cloves garlic crushed
1 gallon burgundy wine
1/2 gallon chicken stock
4 tbs salt
1/2 bunch thyme chopped
2 tbs black pepper



sear chicken, skin side down at medium flame and render to a dark brown. Remove from pan and add vegetables, sweat until onions become translucent. Add thighs and red wine, reduce heat to low and simmer wine to half original volume. Add chicken stock, salt pepper and thyme. Cover pot and bake at 325 for three hours.