Wine Can Coq au Vin

Recipe - Rogers

Wine Can Coq au Vin

Prep Time15 Minutes

Servings4

Cook Time90 Minutes

Ingredients

8 oz bacon, chopped

1 lb white or cremini mushrooms, trimmed

2 cups yellow onions, large dice

1 cup carrots, large dice

1 can (12 oz) pinot noir wine

1 (4–4½-pound) whole chicken, giblets removed

2 tsp salt

1 tsp garlic powder

1 tsp pepper

2 tsp thyme

Directions

Heat gas or charcoal grill to medium (350°F). Meanwhile, in 12-inch cast iron skillet, place bacon over medium and cook 7–9 minutes, stirring occasionally, until bacon is rendered; drain and transfer to medium bowl. Drain fat and reserve; let cool 5 minutes. Reserve pan.
In medium bowl, mix mushrooms, onions, and carrots with 1 tablespoon bacon fat.
Open wine and pour out ¾ cup; reserve. With can opener, make several openings in top. Coat can with cooking spray. Place in center of skillet. Carefully place chicken over can, pushing until balanced. Tuck in wing tips. In small bowl, combine remaining bacon fat, salt, garlic powder, and pepper; rub all over chicken. Evenly spread veggies around chicken in skillet.
Place skillet on grill, making sure chicken is balanced. Cover grill; cook, stirring vegetables occasionally, 1 hour–1 hour 15 minutes or until legs move easily when twisted and thermometer inserted in thickest part of thigh reads 165°F.
With tongs and flat metal spatula, carefully remove chicken and can; place upright on clean cutting board. Twist can to remove from chicken and reserve. Cover chicken with foil and let stand5–10 minutes.
Meanwhile, pour reserved wine and entire contents of can into skillet on grill. Cover grill and cook, stirring occasionally, 6–8 minutes, until reduced by half.
Carve chicken and place on platter. Arrange vegetables around chicken. Drizzle with wine sauce. Top with reserved bacon and thyme.

15 minutes

Prep Time

90 minutes

Cook Time

Servings

Directions

Heat gas or charcoal grill to medium (350°F). Meanwhile, in 12-inch cast iron skillet, place bacon over medium and cook 7–9 minutes, stirring occasionally, until bacon is rendered; drain and transfer to medium bowl. Drain fat and reserve; let cool 5 minutes. Reserve pan.
In medium bowl, mix mushrooms, onions, and carrots with 1 tablespoon bacon fat.
Open wine and pour out ¾ cup; reserve. With can opener, make several openings in top. Coat can with cooking spray. Place in center of skillet. Carefully place chicken over can, pushing until balanced. Tuck in wing tips. In small bowl, combine remaining bacon fat, salt, garlic powder, and pepper; rub all over chicken. Evenly spread veggies around chicken in skillet.
Place skillet on grill, making sure chicken is balanced. Cover grill; cook, stirring vegetables occasionally, 1 hour–1 hour 15 minutes or until legs move easily when twisted and thermometer inserted in thickest part of thigh reads 165°F.
With tongs and flat metal spatula, carefully remove chicken and can; place upright on clean cutting board. Twist can to remove from chicken and reserve. Cover chicken with foil and let stand5–10 minutes.
Meanwhile, pour reserved wine and entire contents of can into skillet on grill. Cover grill and cook, stirring occasionally, 6–8 minutes, until reduced by half.
Carve chicken and place on platter. Arrange vegetables around chicken. Drizzle with wine sauce. Top with reserved bacon and thyme.