The cold wave is freezing North America, but that doesn’t stop us from cooking outside. I made Shiner Holiday Cheer Chili last week; Today we busted out our 12″ Lodge Dutch Oven (made in America), for a special chicken Coq au Vin recipe. This time I’ve chosen a really fun recipe to try, “Coq au Vin,” or “Chicken au Vin,” or better yet what I rename it “Wild Wine Chicken!”
Chicken au Vin
Making this dish is somewhat difficult I must admit. It did provide me with several challenges, mostly because I cooked it outside with a roaring fire. Preparing the ingredients for the dish takes more time than anything. Also, you need to get all the steps down set before you begin, maybe even write it all down (or print out the recipe below:). Cooking in the outdoors always provides a bit of a difficulty curve, because it’s so hard controlling the fires heat. I might have cooked the mushrooms a bit too much, watch the video. Keep that in mind when you make this recipe. Make sure the mushrooms and pearl onions are slightly browned not fully cooked before adding it to the Dutch Oven.
I’m a huge fan of Chilean wine, especially Carménère wine. You’ll like it too, it’s has a very slight sweat chocolaty flavor. Don’t get me wrong, this is not a sweat wine, however it does have a unique taste. I’ve chosen the brand, Casillero del Diablo for my recipe and it turned out real guoood!
Wild Wine Chicken – Coq au Vin – in the Dutch Oven
Wild Wine Chicken - Coq au Vin Recipe
Cooking Chicken au Vin or Wild Wine Chicken in the Outdoors. Enjoy this Dutch Oven cooking with your family!
Prepare Chicken overnight. Place Chicken and herbs (oregano, thyme and rosemary if you have it) in big bowl. I tie the herbs together and drop it in. Add half the bottle of wine. You can add all the wine if you want, it depends on how deep your bowl is. Refrigerate it over night.
Prep Chicken for Cooking:
Dry chicken with paper towels. Place in a pan. Add salt and pepper (or whatever seasoning you want).
Cook First Batch
Add Bacon to Dutch Oven and cook until crispy brown.
2. Remove Bacon and set to the side.
Cook Second Batch
Add chicken to Dutch Oven (you can bread the chicken or throw in some flour over the chicken as it cooks). Cook till a bit brown on every side.
2. Remove chicken and set to the side.
Prepare the Stew:
Throw in diced onions, cook till brown.
Add garlic and carrots, let cook a little. Once garlic is cooked (1 minute), add wine marinade, the rest of the bottle of wine and herbs.
Add chicken stock and let the stew simmer for about 10-15 minutes. It needs to become a thick. You can add the Beurre Manié and tomato paste so it thickens.
The Skillet Phase
In a separate skillet, add Olive oil and butter et it get hot.
Add Pearl Onions and Mushrooms let brown but don't cook all the way.
Chicken au Vin Build
Once pearl onions and mushrooms are slightly brown, add it to the stew in the Dutch Oven. Let it cook for 10 minutes.
Add chicken and bacon to the stew. Add more salt to taste.
Let simmer for 1 hour.
*Make sure not to over cook the mushrooms and pearl onions. Please subscribe to my channel - Driftlands YouTube