Grilled Coq au Vin
- 2 bone-in, skin-on whole chicken legs (about 1 pound)
- 2 bone-in skin-on chicken breast halves (about 1 pound)
- 2 cups red Burgundy wine
- 1 3/4 ounces cubed pancetta (about 1/3 cup)
- 1 very large shallot, finely diced (about 1/2 cup)
- 3 medium cloves garlic, finely chopped (about 1 tablespoon)
- 1/8 ounce dried wild mushrooms
- 1/4 cup ketchup
- 1 teaspoon Dijon mustard
- 3 tablespoons light brown sugar
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- Produce
- Bay leaf (1)
- Garlic (3 medium cloves)
- Mushrooms, dried wild (1/8 ounce)
- Shallot, finely diced (about 1/2 cup), very large (1)
- Thyme, fresh leaves (1 tablespoon)
- Meat
- Chicken breast halves (about 1 pound), bone-in skin-on (2)
- Chicken legs (about 1 pound), bone-in skin-on whole (2)
- Pancetta (1 3/4 ounces)
- Condiments
- Dijon mustard (1 teaspoon)
- Ketchup (1/4 cup)
- White wine vinegar (1 tablespoon)
- Cooking & Baking
- Brown sugar, light (3 tablespoons)
- Kosher salt and freshly ground black pepper (1)
- Beer, Wine & Liquor
- Burgundy wine, red (2 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published May 10, 2012 (9 months ago).
61 people saved this recipe.
