OVERVIEW
This classic French casserole of chicken in a red wine sauce takes on even more flavour if your grill some of the ingredients on the Cast Iron Searing Grid before stewing them in a Cast Iron Dutch Oven.
SET UP YOUR EGG
Set up your EGG for direct cooking with a Cast Iron Searing Grid in place. Target temperature is 200°C.
Remove the legs from the chicken. Cut each leg through at the joint between the thigh and the drumstick. Cut the breasts from the carcass and divide each one into three equal pieces.
Cut the bacon into approximately 1cm-thick slices. Peel the shallots and halve them lengthways. Halve the potatoes.
GRILL THE MAIN INGREDIENTS
Rub the chicken pieces with the olive oil and season with salt and pepper to taste. Place the chicken, bacon, shallots and potatoes on the grid and grill for 2 minutes. Give the ingredients a quarter turn and grill for a further 2 minutes. Turn them over and repeat on the other side. Close the Dome after each step.
Peel the carrots and celeriac and dice them into 2cm cubes. Halve the pointed pepper lengthways, remove the stem and seeds and cut the flesh into half rings 2cm wide. Halve the bulb of garlic across its width. Halve the mushrooms.
ASSEMBLE THE CASSEROLE
Set the grilled ingredients aside. Remove the Cast Iron Searing Grid and replace with the Stainless Steel Grid. Place the Cast Iron Dutch Oven on the grid and heat for 5 minutes. Meanwhile, dice the bacon slices.
Melt the butter in the Dutch oven and add the shallots. Stir in the flour and cook for around 3 minutes.
Add the chicken, bacon, potatoes, carrot, celeriac, pepper and garlic, deglaze with the red wine and bring to the boil. Simmer for 2-3 minutes, then add the thyme, bay leaves, mace, cloves and chicken stock. Wait for the liquid to come to the boil.
STEW THE COQ AU VIN
Remove the Dutch oven and grid from the EGG. Switch your setup to indirect cooking by installing the ConvEGGtor in a legs-up position, topped with the Stainless Steel Grid. Return the Dutch oven to the EGG and bring the temperature to 140°C. Simmer the coq au vin for 30-40 minutes until the chicken is tender.
To serve, ladle into deep serving plates and sprinkle with parsley leaves.
