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Smoked Coq au Vin

Smoked Coq au Vin

How to add smoked flavor to a traditional Coq au Vin. Smoke the chicken on your smoker, then build your stew with the pre-smoked chicken pieces. Adds incredible flavor to this classic French dish. Recipe adapted by Ina Garten.
Course Entree
Cuisine barbecue, bbq, French cuisine
Keyword Smoked Coq au Vin
Servings 4 servings


To Smoke the Chicken:

  • 1 4-5 pound roaster chicken
  • 2 tablespoons olive oil
  • 1 tablespoons salt (may need more depending on the exact size of your chicken)
  • 1 tablespoon pepper (may need more depending on the exact size of your chicken)

For the Coq au Vin:

  • 2 tablespoons olive oil
  • 4 slices bacon, diced
  • 1 large carrots, sliced diagonally into 1/2 inch pieces
  • 1 yellow onion, diced
  • 2 cloves garlic
  • 1/4 cup bourbon
  • 1/2 bottle (375 ml good dry red wine such as Burgundy)
  • 1 ½ cup chicken stock
  • 10 fresh thyme sprigs (tied together with kitchen string)
  • 1/2 pound frozen pearl onions
  • 2 tablespoons unsalted butter, at room temperature, divided
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 pound cremini mushrooms, stems removed and thickly sliced
  • Salt and pepper to taste (roughly 1 teaspoon of salt, and ½ teaspoon pepper)


To Smoke the Chicken:

  • Preheat smoker to 225 degrees, using fruit wood (we use cherry).
  • Coat the chicken generously with olive oil, salt, and pepper.
  • Place on smoker until the internal temperature of the chicken is 165 degrees (approximately 2 hours).

To make the Coq au Vin:

  • Preheat oven to 375 degrees. Alternatively, you can increase your smoker to 375 degrees and cook it in the smoker.
  • Preheat a large ovenproof pot (like a cast iron Dutch oven) to medium heat. Add 1 tablespoon of olive oil then the bacon. Cook until bacon is crispy (8-10 min) then remove bacon and most of the bacon drippings. Leaving too much rendered fat will make dish oily.
  • Add onions and carrots to that same pot and cook for 8-10 min, to soften. Add garlic and cook for 1 additional minute. You want the veggies translucent, not caramelized.
  • Next add the bourbon, wine, and stock. Add your cut up chicken pieces, the thyme, and frozen onions. Bring to a simmer. Transfer to oven (or smoker) for 30 minutes.
  • While the pot is in the oven get started on your mushrooms. In a medium saucepan, set to medium heat, add 1 tablespoon of butter and the mushrooms and cook for approx 10 minutes, or until nicely browned. As Julia Child said "don't crowd the mushrooms", we do ours in two batches.
  • Transfer pot from oven back to the stovetop and add the mushrooms, and bring back to a simmer.
  • In a small bowl mash together one tablespoon butter and the flour. Mix into the stew. Continue simmering the dish on the stovetop for an additional 10 minutes for desired thickness.
  • Just before serving, pull out the thyme leaves wrapped in the string and season with a little salt and pepper to taste.
  • Serve with crusty bread.


Tip: for portions remove chicken and cut into smaller pieces. Or could shred before putting into pot.
Recipe adapted from Ina Garten: Some of the ingredients were changed, and the technique differs completely.