Grilled Coq au Vin: Smoky Red Wine Chicken | Arteflame

Introduction

There is something truly magical about the aroma of red wine and earthy herbs simmering over an open fire. This Grilled Coq au Vin takes the cozy, soul-warming essence of the classic French stew and infuses it with a distinct, smoky depth that you can only achieve outdoors. It’s the perfect meal for a crisp evening, bringing sophisticated flavors and a rustic elegance to your backyard gathering.

Why I Love This Dish

I adore this recipe because it transforms a typically slow-cooked indoor dish into an interactive grilling experience. Cooking it on the Arteflame allows you to achieve a gorgeous sear on the chicken skin that a standard Dutch oven simply can't match. It’s rich, savory, and incredibly impressive for guests, yet the technique is straightforward enough that you aren't stuck in the kitchen away from the fun.

Tips for Success

• Dry the meat: Be sure to pat the chicken thoroughly dry with paper towels after removing it from the marinade; moisture is the enemy of a perfect sear.
• Manage your heat: Utilize the different heat zones of your grill. Sear near the center, then move the pan or ingredients to the outer ring to simmer gently without scorching the sauce.

Ingredient Substitutions

This recipe is forgiving. If you prefer a lighter profile, swap the red wine for a dry white wine like Sauvignon Blanc. If pearl onions are unavailable, chunks of sweet shallots make a wonderful, aromatic alternative.

Ingredients

Chicken and Marinade

• 4 chicken thighs, bone-in and skin-on
• 4 chicken drumsticks
• 1 cup red wine
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Vegetables and Cooking

• 1 tablespoon olive oil
• 1 cup pearl onions, peeled
• 1 cup sliced mushrooms
• 2 carrots, sliced
• 1 tablespoon tomato paste
• 1 cup chicken broth
• 2 slices bacon, chopped
• Fresh parsley for garnish

Instructions

Step 1: Marinate the chicken

1. Combine wine, garlic, thyme, bay leaf, salt, and pepper in a bowl.
2. Add chicken and marinate for at least 2 hours or overnight.

Step 2: Preheat the grill

1. Heat your Arteflame until hot with a steady cooking zone.
2. Lightly oil the cooktop surface.

Step 3: Render the bacon

1. Place chopped bacon on the Arteflame.
2. Cook until crisp, then move to outer zone.

Step 4: Grill the chicken

1. Remove chicken from marinade and pat dry.
2. Sear skin-side down until golden, then flip.

Step 5: Cook vegetables

1. Add mushrooms, onions, and carrots to the hot zone.
2. Stir occasionally until softened.

Step 6: Build the sauce

1. Add tomato paste and mix with vegetables.
2. Pour in wine marinade and chicken broth.
3. Simmer until slightly thickened.

Step 7: Finish and serve

1. Add chicken back into the sauce and warm through.
2. Garnish with parsley and serve hot.

Tips

Grilling Coq au Vin outdoors adds bold flavor, but technique matters. Use steady medium-high heat to avoid scorching delicate vegetables while still achieving a proper sear on the chicken. Allow the wine sauce to reduce slowly for the best depth and texture. Prep all ingredients in advance to make the cooking process smoother and more enjoyable around the flame.

• Use wood chunks for extra smokiness.
• Dry chicken well for crisp skin.
• Keep a heat-safe pan nearby for sauce reduction.

Variations

This dish is incredibly adaptable, making it easy to tailor to your taste or seasonal ingredients. Swap out vegetables, experiment with different wines, or adjust the cooking method while keeping the rustic charm. Each variation brings its own character without straying far from the soul of Coq au Vin.

• Use white wine for a lighter version.
• Add smoked sausage for heartiness.
• Try rosemary instead of thyme.
• Use bone-in chicken breasts if preferred.
• Add potatoes for a fuller meal.

Best pairings

Coq au Vin shines when paired with complementary flavors that balance its richness. Serve it alongside hearty sides, crusty bread, or bright wines that cut through the savory sauce. The grilled version pairs especially well with fire-kissed accompaniments.

• Crusty French bread
• Mashed potatoes or polenta
• Green beans or roasted asparagus
• Pinot Noir or Côtes du Rhône

Conclusion

This grilled Coq au Vin brings together classic French comfort and the irresistible appeal of outdoor fire cooking. With simple ingredients elevated by smoke and flame, it transforms an old-world recipe into a modern grilling favorite. Whether you're hosting guests or treating yourself to something special, this dish delivers elegance without complication.

Enjoy every rich, aromatic bite—and let your Arteflame make tradition even better.