Introduction
This grilled Coq au Vin takes a twist on the classic French dish by cooking everything on the Arteflame grill. Instead of braising in a pot, we sear the chicken on the center grill grate at 1,000°F and let it simmer to tender perfection on the flat griddle. Using white wine gives the dish a lighter, brighter flavor while keeping the meat juicy and flavorful. Perfect for an outdoor dinner that combines tradition with a unique grilling technique.
Ingredients
- 1 whole chicken (cut into 8 pieces)
- 1 bottle of dry white wine (like Chardonnay or Sauvignon Blanc)
- 4 tablespoons unsalted butter
- 8 cloves garlic (minced)
- 2 shallots (finely diced)
- 1 pound pearl onions or small cipollini onions (peeled)
- 8 ounces mushrooms (halved)
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup chicken stock
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Step 1: Fire up the Arteflame Grill
To get your grill ready for cooking, pour vegetable oil on three paper napkins and place them in the center of the grill. Stack firewood on top, light the napkins, and let the grill heat up for about 20 minutes.
Step 2: Sear the Chicken
- Season the chicken generously with salt and pepper.
- Place the chicken pieces on the center grill grate to sear at 1,000°F. Sear for 2-3 minutes on each side until golden brown to lock in the juices.
- Once seared, move the chicken to the flat griddle cooktop where the temperature is slightly lower, closer to the center for cooking evenly.
Step 3: Sauté Aromatics and Vegetables
- On the flat griddle, add 2 tablespoons of butter and let it melt.
- Toss in the shallots, garlic, and pearl onions. Sauté for 3-4 minutes until soft and lightly caramelized.
- Add the mushrooms and stir for another 2 minutes until they begin to brown.
Step 4: Simmer the Chicken in White Wine
- Combine the chicken and vegetables in a skillet and pour in the white wine. Let it bubble and reduce slightly for 2-3 minutes.
- Add the chicken stock, thyme, and bay leaves. Use a spatula to scrape up any caramelized bits for extra flavor.
- Allow the chicken to cook gently on the flat cooktop for about 20-25 minutes, turning occasionally, until the internal temperature reaches 165°F. (Tip: Remove it at 150°F as it will continue cooking off the grill.)
Step 5: Finish and Serve
- Once cooked, remove the chicken and vegetables from the grill.
- Stir in the remaining 2 tablespoons of butter into the sauce to add richness.
- Garnish with fresh parsley and serve hot.
Tips for Perfect Coq au Vin on the Grill
- Use a dry white wine for the best flavor. Avoid sweet wines.
- The flat griddle’s variable heat zones make it easy to simmer without scorching the sauce.
- Always sear the chicken first on the center grate to lock in moisture.
- Pearl onions are ideal, but cipollini onions caramelize beautifully.
Conclusion
This Arteflame-inspired Coq au Vin in white wine brings French elegance to your backyard grill. The tender, wine-infused chicken pairs perfectly with the caramelized vegetables and rich sauce. Enjoy an elevated outdoor cooking experience with every juicy bite!
Variations
1. Coq au Vin with Rosé
Substitute white wine with a dry rosé for a light, fruity twist.
2. Coq au Vin with Herbes de Provence
Add 1 teaspoon of Herbes de Provence for extra aromatic flavor.
3. Coq au Vin Blanc with Lemon
Add the juice and zest of 1 lemon to the white wine for a zesty, fresh taste.
4. Coq au Riesling
Use a Riesling instead of Chardonnay for a sweeter, floral touch.
5. Coq au Vin with Bacon
Add crispy lardons or pancetta to the dish for a smoky, salty depth.
Best Pairings
- Creamy mashed potatoes
- Grilled asparagus or green beans
- Rustic crusty bread
- A glass of the same white wine used in cooking
