It’s Coq Au Vin…Just Smoked

Photo Credit: Old Fat Guy Facebook Page

How cool is this? Food blogger, David Farrell of Oldfatguy.ca, recently posted a different take on the French classic recipe for coq au vin. The usually braised chicken dish, flavored with wine, garlic, and herbs, is smoked in this variation of the recipe. The wine sauce is also omitted since it’s being smoked.

Smoke au Vin, as the blogger names the recipe, includes taking chicken parts and setting it in a marinade of red wine, dried thyme, dried rosemary overnight. Then the chicken parts are put in a dry rub for 30 minutes before going into the smoker. According to Farrell, the resulting skin is flavorful and the chicken’s flesh is moist. See the recipe ingredients below.

Ingredients
  • 1 to 1.5 kg (2 to 3 pounds) chicken pieces
  • 250 ml (1 cup) dry red wine
  • 5 ml (1 tsp) dried thyme
  • 5 ml (1 tsp) dried rosemary
  • 175 ml (3/4 cup) diced onion
  • 3 cloves garlic, finely diced
  • 5 ml (1 tsp) dried rosemary
  • 5 ml (1 tsp) dried thyme
  • 5 ml (1 tsp) coarse pepper
  • 5 ml (1 tsp) Kosher salt

Read food blogger David Farrell’s recipe for Smoke Au Vin on OldFatGuy.ca.

Published by princessindia28

As editor for the MultiCulturalCookingNetwork.net website, and as a general practice, I'm living my life in editing mode. It makes it easier to fix mistakes.

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