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:
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.
Serve.
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
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
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.
Serve.
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
