Grilled Coq au Vin on the Arteflame Grill

Coq au Vin is a classic French dish traditionally made by braising chicken in red wine. In this version, we're taking the flavors of this comforting dish to the next level by grilling the chicken and vegetables on the Arteflame grill before simmering them in a rich red wine sauce. The result is a smoky, flavorful twist on a French classic that's perfect for outdoor cooking.

Ingredients

For the Chicken:

1 whole chicken (about 4 pounds), cut into 8 pieces
Salt and black pepper, to taste
1/4 cup olive oil
4 slices thick-cut bacon, diced

For the Vegetables:

12 small pearl onions, peeled
3 cloves garlic, minced
2 cups mushrooms, sliced
2 large carrots, sliced
2 tablespoons olive oil
Salt and black pepper, to taste

For the Sauce:

2 cups red wine (such as Burgundy or Pinot Noir)
1 cup chicken broth
2 tablespoons tomato paste
2 tablespoons brandy (optional)
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
2 bay leaves
1 tablespoon unsalted butter (optional, for finishing)
Fresh parsley, chopped, for garnish

Instructions

1. Prepare the Chicken and Vegetables

Season the chicken pieces generously with salt and black pepper. Drizzle with olive oil and rub it in to coat evenly. In a separate bowl, toss the pearl onions, garlic, mushrooms, and carrots with olive oil, salt, and black pepper.

2. Fire Up the Arteflame Grill

Preheat your Arteflame grill to medium-high heat. You'll be grilling the chicken and vegetables directly on the flat cooktop, which will add a delicious smoky flavor to the dish.

3. Grill the Chicken and Vegetables

Place the chicken pieces on the hot cooktop of the grill. Grill the chicken for about 5-7 minutes per side, or until it develops a nice char and is partially cooked. Remove the chicken from the grill and set it aside.

Next, grill the vegetables. Place the pearl onions, mushrooms, garlic, and carrots on the cooktop. Grill the vegetables, stirring occasionally, until they are slightly charred and tender, about 5-7 minutes. Remove the vegetables from the grill and set them aside.

4. Cook the Bacon and Deglaze the Pan

Place a heatproof skillet or a cast-iron pan on the Arteflame grill. Add the diced bacon and cook until crispy. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan.

Pour in the brandy (if using) and scrape up any browned bits from the bottom of the pan. Allow the brandy to reduce for about 1 minute.

5. Simmer the Sauce

Add the red wine, chicken broth, and tomato paste to the skillet. Stir well to combine. Return the grilled chicken, bacon, and grilled vegetables to the skillet. Add the thyme and bay leaves. Bring the mixture to a simmer and cover with a lid or foil. Allow the Coq au Vin to simmer on the grill for about 30-45 minutes, or until the chicken is cooked through and tender.

6. Finish the Sauce and Serve

Once the chicken is done, remove it and the vegetables from the skillet. If the sauce needs thickening, allow it to simmer uncovered for a few more minutes to reduce. For a richer finish, stir in a tablespoon of butter.

Serve the Grilled Coq au Vin hot, garnished with fresh parsley. This dish pairs wonderfully with crusty bread, mashed potatoes, or buttered noodles.

Tips for the Best Grilled Coq au Vin

Grill Temperature: Maintain medium-high heat on the grill to ensure the chicken and vegetables char nicely without burning.
Wine Selection: Use a good quality red wine that you enjoy drinking. Burgundy or Pinot Noir are traditional choices, but any dry red wine will work.
Slow Cooking: Allow the chicken to simmer slowly in the wine sauce to develop deep, rich flavors.

Conclusion

Grilled Coq au Vin on the Arteflame grill is a delightful twist on the classic French dish. The combination of smoky grilled chicken and vegetables with a rich, flavorful wine sauce makes this a dish that's both comforting and impressive. Perfect for a special outdoor dinner, this recipe brings the elegance of French cuisine to your backyard.

Variations

Coq au Vin Blanc: Use white wine instead of red for a lighter version of this dish.
Herb-Infused Coq au Vin: Add fresh rosemary or bay leaves to the pot for extra aromatic flavor.
Smoky Coq au Vin: Use smoked bacon or add a few drops of liquid smoke to the sauce for an even smokier flavor.
Vegetable-Rich Coq au Vin: Add more grilled vegetables like zucchini, parsnips, or potatoes for a heartier dish.
Cognac Coq au Vin: Substitute the brandy with cognac for a deeper flavor.

Best Pairings

Drink: Pair with a glass of the same red wine used in the dish, or a full-bodied red like Merlot.
Side Dish: Serve with mashed potatoes, buttered noodles, or crusty French bread.
Dessert: Finish with a light dessert like crème brûlée or a fruit tart.