- 4
Ingredients
- Smoke the Chicken:
- 1 4-5 1 4-5 4-5 pound roaster chicken
- 2 2 2 tablespoons olive oil
- 1 1 to tablespoons salt eyeball this cause you want it to be covered but not overly salty
- 1 1 1 tablespoon pepper
- For the Coq au Vin:
- 2 2 2 tablespoons good olive oil
- 4 4 4 slices bacon diced
- 1 1 1 large carrots sliced
- 1 1 1 yellow onion diced
- 2 2 2 cloves of garlic
- 1/4 1/4 1/4 cup bourbon
- 1/2 1/2 375 bottle 375 ml good dry red wine such as Burgundy
- 1 1/2 1 1/2 1/2 cup chicken stock
- 10 10 10 fresh thyme sprigs tied together with kitchen string
- 1/2 1/2 1/2 pound frozen pearl onions
- 2 2 2 tablespoons unsalted butter at room temperature, divided
- 1 1/2 1 1/2 1/2 tablespoons all-purpose flour
- 1/2 1/2 1/2 pound cremini mushrooms stems removed and thickly sliced
- to 1 1/2 to taste roughly 1 teaspoon of salt, and 1/2 teaspoon pepper
Preparation
Step 1
Instructions
To smoke the chicken:
Preheat smoker to 225 degrees, using fruit wood (we used cherry).
Spatchcock the bird (see above).
Coat the chicken generously with olive oil, salt, and pepper.
Place on smoker until the internal temperature of the chicken is 165 degrees (approximately 2 hours).
To make the Coq au Vin:
Preheat oven to 375 degrees.
Preheat a large ovenproof pot (like a cast iron Dutch oven) to medium heat. Add 1 tablespoon of olive oil then the bacon. Cook until bacon is crispy (8-10 min) then remove bacon and most of the bacon drippings. Leaving too much rendered fat will make dish oily.
Add onions and carrots to that same pot and cook for 8-10 min, to soften. Add garlic and cook for 1 additional minute. You want the veggies translucent, not caramelized.
Next add the bourbon, wine, and stock. Add your cut up chicken pieces, the thyme, and frozen onions. Bring to a simmer. Transfer to oven for 30 minutes.
While the pot is in the oven get started on your mushrooms. In a medium saucepan, set to medium heat, add 1 tablespoon of butter and the mushrooms and cook for approx 10 minutes, or until nicely browned. As Julia Child said "don't crowd the mushrooms", we did ours in two batches.
Transfer pot from oven back to the stovetop and add the mushrooms, and bring back to a simmer.
In a small bowl mash together one tablespoon butter and the flour. Mix into the stew. Continue simmering the dish on the stovetop for an additional 10 minutes for desired thickness.
Just before serving, pull out the thyme leaves wrapped in the string and season with a little salt and pepper to taste.
Serve with crusty bread.
Recipe Notes:
Tip: for portions remove chicken and cut into smaller pieces. Or could shred before putting into pot.
Recipe adapted from Ina Garten: http://www.foodnetwork.com/recipes/ina-garten/coq-au-vin-recipe4.html
Some of the ingredients were changed, and the technique differs completely.