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Smoke Au Vin

disco

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I am not big on classic French cooking, but I do love Coq Au Vin. The French braised chicken dish has that delicious wine, onion, and herb flavour that is the signature of French cooking.

The problem with the dish is that it takes several steps and a lot of time. I had a chicken I had cut up and wondered if I could introduce those flavours into chicken made in my Traeger Timberline.

I cut a 1.2 kg (2 1/2 pound) chicken into pieces, but you could use 2 to 3 pounds of chicken pieces.

Put 250 ml (1 cup) red wine, 5 ml (1 tsp) dried thyme, and 5 ml (1 tsp) dried rosemary in a nonreactive container and put the chicken pieces in. Add 175 ml (3/4 cup) of diced onion and 3 cloves garlic, finely diced. Cover the container and put it in the fridge overnight.

Take the chicken out of the marinade and discard the marinade. Put the chicken on a rack and pat it dry with a paper towel.

Mix a rub of:

  • 5 ml (1 tsp) dried rosemary
  • 5 ml (1 tsp) dried thyme
  • 5 ml (1 tsp) coarse pepper
  • 5 ml (1 tsp) Kosher salt
Sprinkle it over all sides of the chicken pieces. Let them sit for 30 minutes.

Smoke Au Vin 01.jpg


I put the chicken in a preheated 350 F (176 C) smoker. Cook it to an internal temperature of 170 F (77 C) in the thickest piece of chicken. It took about 1 hour 15 minutes in my smoker.

Bring the chicken in and let it rest for 5 minutes.

Smoke Au Vin 03.jpg


Serve.

Smoke Au Vin 04.jpg


Smoke Au Vin 05.jpg


The Verdict

This was very tasty chicken. It had flavours of Coq Au Vin but, of course, It didn’t have the classic sauce. I loved the wine and herbs. The skin was tasty while the flesh was moist.

I will make this again.

Disco
 

3-2-1

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Looks really good, maybe add more red wine next time for added sauce.
 

TuckersBarbeque

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I wonder what would happen if you brought the discarded marinade to a simmer while it was cooking? I'm sure it could be a very tasty "sauce".

Either way, looks great!
 

HalfSmoked

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Looks great. Could you not still use the sauce after cooking?

Warren
 

Sowsage

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Looks great disco! I bet it was delicious!
 

Bearcarver

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All Looks Mighty Tasty from The Bear's Den!!
Nice Job as always, Disco!!
Like.

Bear
 

disco

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Looks really good, maybe add more red wine next time for added sauce.
Thanks, see the bottom of this reply re the sauce.

I wonder what would happen if you brought the discarded marinade to a simmer while it was cooking? I'm sure it could be a very tasty "sauce".

Either way, looks great!
It was tasty. Check the end of this reply re the sauce.

Looks delicous Disco!
Thanks, Jim!

The idea of a sauce is great. When I first came up with this I thought using the marinade would be too strong a wine flavour but the suggestions got me thinking agian. There is no reason I couldn't cut the sauce with some chicken stock to get a more balanced sauce. Thanks for the idea!
 

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