Smoky Grilled Coq au Vin Blanc: A White Wine Twist

There is something truly magical about taking a rustic French classic and reinterpreting it over a live fire. While the traditional Coq au Vin relies on the deep tannins of red Burgundy, this white wine version—Coq au Vin Blanc—offers a lighter, creamier, and more elegant profile that is perfectly suited for al fresco dining. By preparing this dish on the Arteflame grill, you are not just cooking; you are infusing the tender chicken and velvety sauce with a subtle, wood-fired smokiness that a kitchen stove simply cannot replicate. The high heat of the plancha sears the meat to golden perfection, locking in juices before it slowly braises in a bath of crisp white wine and aromatics. This recipe is an invitation to slow down, pour a glass of wine for yourself, and enjoy the art of outdoor cooking.

Ingredients

• 4-6 Chicken thighs and legs, bone-in and skin-on
• 6 oz Pancetta or thick-cut bacon, diced
• 8 oz Cremini or button mushrooms, quartered
• 1 cup Pearl onions, peeled (fresh or frozen)
• 3 cloves Garlic, minced
• 2 cups Dry white wine (Riesling, Sauvignon Blanc, or Chardonnay)
• 1 cup Chicken stock
• 1/2 cup Heavy cream
• 2 tbsp Unsalted butter
• 2 tbsp Olive oil
• 1 sprig Fresh thyme
• 1 Bay leaf
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Fire Up the Grill

1. Start by building a medium-sized fire in the center of your Arteflame grill. You want to establish a solid coal bed to heat the cooktop griddle.
2. Allow the flat steel cooktop to reach a searing temperature. The area closest to the fire will be the hottest, perfect for searing, while the outer edges are ideal for gentle simmering.
3. Place a cast-iron Dutch oven or a deep heavy-bottomed skillet directly on the grill grate or the flat cooktop to preheat.

Step 2: Crisp the Pancetta

1. Drizzle a little olive oil onto the flat cooktop surface.
2. Add the diced pancetta or bacon to the hot griddle. Cook until the fat renders and the meat becomes crispy and golden brown.
3. Move the crispy pancetta into the Dutch oven or a warming zone, leaving the flavorful rendered fat on the cooktop for the chicken.

Step 3: Sear the Chicken and Veggies

1. Season the chicken generously with salt and pepper. Place the pieces skin-side down on the hot, bacon-fat-coated cooktop. Sear for 4-5 minutes per side until the skin is deeply golden and crispy. Move the chicken to the Dutch oven.
2. On the same flavorful spot on the griddle, add the mushrooms and pearl onions. Sauté them until they develop a nice char and soften slightly, about 5 minutes. Add the minced garlic for the last minute of cooking to prevent burning.
3. Transfer the vegetable mixture into the Dutch oven with the chicken and pancetta.

Step 4: The Braise

1. Pour the white wine into the Dutch oven, scraping the bottom to deglaze any fond (browned bits) if you seared directly in the pot. Let the wine reduce by half to concentrate the flavor.
2. Add the chicken stock, thyme sprig, and bay leaf. The liquid should mostly cover the chicken.
3. Cover the Dutch oven and let it simmer. If using the Arteflame, move the pot to a cooler zone on the flat top or raise the grate height so it maintains a gentle simmer rather than a rolling boil. Cook for 30 to 40 minutes until the chicken is tender and cooked through.

Step 5: Finish the Sauce

1. Remove the Dutch oven from the direct heat. Discard the thyme stem and bay leaf.
2. Stir in the heavy cream and butter to create a luxurious, velvety texture. Taste the sauce and adjust with more salt and pepper if needed.
3. Garnish generously with fresh parsley before serving directly from the grill for a rustic presentation.

Tips

Mastering Coq au Vin Blanc on the grill is all about heat management and wine selection. Since the sauce is a primary component of the flavor profile, always cook with a wine you would happily drink; a dry Riesling adds a lovely acidity, while a buttery Chardonnay enhances the creaminess of the dish. When using the Arteflame, utilize the different heat zones intelligently. Sear your proteins hard near the center to develop the Maillard reaction—which adds that crucial depth of flavor—before moving everything to the Dutch oven for the gentle braise. Be careful not to rush the braising process; low and slow ensures the chicken becomes fall-off-the-bone tender without drying out. Finally, if your sauce is too thin after braising, you can mix a teaspoon of cornstarch with a splash of water and stir it in, letting it bubble for a minute to thicken.

Variations

While this recipe focuses on a creamy white wine sauce, the versatility of Coq au Vin allows for numerous delicious adaptations to suit your palate or the season. You can easily shift the flavor profile by swapping the liquid base or adding different aromatics. Here are a few ways to remix this grilled classic:

• The Classic Rouge: Swap the white wine for a bold Pinot Noir or Burgundy and omit the heavy cream for a traditional savory brown sauce.
• Spring Garden: Add asparagus tips and sugar snap peas during the last 5 minutes of cooking for a vibrant, crunchy texture.
• Earthy Mushroom: Double the amount of mushrooms and use a mix of wild varieties like chanterelles or porcini for a deep, umami-rich flavor.
• Cider Twist: Replace the white wine with a dry hard cider and add apple slices for a Normandy-style variation.
• Zesty Lemon: Add lemon zest and a squeeze of fresh lemon juice right before serving to cut through the richness of the cream.

Best pairings

A dish as rich and flavorful as Grilled Coq au Vin Blanc deserves sides that can soak up the incredible sauce without overpowering the chicken. The smokiness from the grill and the tang from the wine create a complex profile that pairs beautifully with simple, starchy sides. Serve this meal family-style with a few carefully chosen accompaniments to turn it into a feast.

• Crusty Baguette: Essential for mopping up the creamy wine sauce. Slice it and toast it lightly on the Arteflame grill for extra flavor.
• Roasted Fingerling Potatoes: Cook these on the flat top alongside the chicken until crispy; they are a perfect textural contrast.
• Buttered Egg Noodles: A classic vehicle for the sauce, offering a comforting, soft texture.
• Wine Pairing: Serve the same wine you cooked with (Sauvignon Blanc or an oaked Chardonnay) to bridge the flavors perfectly.

Conclusion

Cooking Coq au Vin Blanc on the Arteflame grill transforms a traditional Sunday supper into an interactive culinary experience. The combination of crispy, fire-seared skin and tender, braised meat created by this dual-cooking method results in a texture and flavor profile that oven-cooking simply cannot match. The hint of wood smoke elevates the creamy white wine sauce, adding a layer of complexity that will surprise and delight your guests. Whether you are hosting a summer dinner party or looking for a comforting meal on a crisp autumn evening, this recipe brings the heart of French cooking into the great outdoors. Gather your friends, pop the cork, and enjoy the process of slow-cooking over an open fire.