Difficulty: Beginner
Poultry
Coq Au Vin
Greg
Prep Time: 15 min
Cook Time: 1 hrs, 30 min
Difficulty: Beginner
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
- 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.