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  • coq au vin
printshare

Difficulty: Beginner

Poultry

Coq Au Vin

Greg

schedule

Prep Time: 15 min

outdoor_grill

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.

Instructions

  • 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.
Ingredients

Serving Sizes

Ingredients

  • 2 ounce(s) Pancetta, diced fine
  • 6 Drumsticks
  • 6 Chicken Thighs
  • 2 tablespoons(s) Chef Greg's 4 Letter Rub
  • 2 tablespoons(s) Ben's Heffer Dust
  • 2 tablespoons(s) Colden's Freakin' Greek Rub
  • 1 Onion
  • 4 tablespoon(s) Garlic
  • 12 ounce(s) Mushroom
  • 3 tablespoon(s) Tomato Sauce
  • 1/2 cup(s) Flour
  • 2 cup(s) Red Wine
  • 6 cup(s) Chicken Stock

Tools Needed

  • Nitrile Gloves
  • Dutch Oven
  • 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.

Chef Pairings

Serve along side a rice pilaf or classic mashed potatoes.