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Coq Au Vin

Updated: May 4, 2022

Smoke Eater's version of Coq Au Vin is a classic French country stew made of Smoke Eater Gourmet Meats Chicken Thighs, slowly braised in a Red Wine (Smoke Eater Pinotage) & Brandy gravy, to create a hearty, succulent dish full of rich delicious flavor. This is one fantastic meal!


- 8 to 10 Chicken thighs

- 1/2 lb of bacon chopped

- 5 carrots cut into 2-3" pieces

-1 sweet onion chopped

- 5 shallots chopped into 1" pieces

- 1 tbsp of olive oil

- 1 tbsp of butter

-1 tbsp of ghee

- 2 to 3 tbsps of thyme

- 2 to 3 sprigs of rosemary

- S&P to taste

- 1 cup of Brandy

- Red Wine (I used Smoke Eater Pinotage, but a Pinot Noir or a Beaujolais works well also.

- 1 cup of beef stock

- 1/2 cup of flour

- 2 cups of sliced mushrooms


1- In a large pan or a dutch oven, over med heat, cook the bacon until golden brown & crispy, then remove the bacon & set aside. (Do not drain the pan, only remove the bacon pieces)

2- Sprinkle the chicken thighs with sea salt & pepper & then, in the same pan, in the leftover bacon drippings, add the butter & over med/high heat, brown the chicken thighs on both sides until crispy & golden brown & then remove from the pan and set aside.

3- In the same pan, once all of the chicken has been removed, add the carrots, the onion & the shallots, mixing all together & saute over med/high heat for 2 to 3 minutes & then add in the Brandy cooking for another 5 minutes.

4- Next, add the chicken back into the pan & then pour the Red Wine into the pan until the chicken is almost covered, then add in the beef stock & then add the thyme & the rosemary.

5- In a seperate small sauce pan heat the butter & wisk in the flour to create a roux & then pour into the chicken pan, mixing together with the ingredients to thicken the gravy & then simmer over med heat until the chicken reaches an interior temp of 165 degrees, usually about 1 1/2 hours.

6- In a seperate pan, saute the mushrooms in olive oil & butter until brown & then add into the chicken mix, about 15 - 20 minutes before the chicken is done cooking.

7- Serve over white arborio rice, paired with a glass of Smoke Eater "First Due Red" Pinotage!

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