Poultry

Coq Au Vin

Prep Time: 15 min

Cook Time: 1 hrs, 30 min

Difficulty: Beginner

Enjoy smoky, flavorful roasted chicken with three of our favorite recteq rubs in this traditional French dish.

Step 1: Preheat recteq to 400° with a large Dutch oven.
Step 2: Add the pancetta and cook for 8-10 minutes until crisp and the fat has rendered.
Step 3: Season the chicken with the Chef Greg's 4 Letter Rub, Ben's Heffer Dust, Colden's Freakin' Greek, and add the chicken in batches to brown the skin. Be sure to not crowd the pan, only cooking 4-5 pieces at a time.
Step 4: Allow the chicken to rest in-between batches on a large plate. Once all the chicken has been seared, add the onion, garlic and mushroom, cook until tender about 5-6 minutes. Add the tomato paste and flour to make a roux.
Step 5: Add the red wine and chicken stock, cover, and allow the chicken to simmer for 45 minutes until tender.

Step 1: Preheat recteq to 400° with a large Dutch oven.
Step 2: Add the pancetta and cook for 8-10 minutes until crisp and the fat has rendered.
Step 3: Season the chicken with the Chef Greg's 4 Letter Rub, Ben's Heffer Dust, Colden's Freakin' Greek, and add the chicken in batches to brown the skin. Be sure to not crowd the pan, only cooking 4-5 pieces at a time.
Step 4: Allow the chicken to rest in-between batches on a large plate. Once all the chicken has been seared, add the onion, garlic and mushroom, cook until tender about 5-6 minutes. Add the tomato paste and flour to make a roux.
Step 5: Add the red wine and chicken stock, cover, and allow the chicken to simmer for 45 minutes until tender.

Serve along side a rice pilaf or classic mashed potatoes.