Coq au vin by Big Green Egg

Coq au vin, or chicken in red wine sauce, is a stew that you naturally make in your Big Green Egg.


  • 1 free-range chicken
  • 150g whole smoked bacon
  • 4 shallots
  • 5 waxy potatoes
  • 2 carrots
  • 300g celeriac
  • 1 red bell pepper
  • 1 bulb of fresh garlic
  • 500g chestnut mushrooms
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 3 tbsp flour
  • 375ml red wine
  • 1 sprig of thyme
  • 3 bay leaves
  • 3 pieces of mace
  • 4 cloves
  • 1 liter chicken broth
  • ½ bunch of flat-leaf parsley


Light the charcoal in the Big Green Egg and heat with the Cast Iron Grid to a temperature of 200°C. Cut the legs off the chicken. Cut each leg at the joint between the thigh and the drumstick. Remove the fillets from the carcass and cut each fillet into three equal pieces. Slice the bacon into slices about 1 centimeter thick. Peel the shallots and halve them lengthwise. Wash and halve the potatoes. Peel the carrots and celeriac and cut them into 2-centimeter cubes. Halve the red bell pepper lengthwise, remove the stem and seeds, and cut the flesh into half rings about 2 centimeters wide. Halve the garlic bulb widthwise. Halve the chestnut mushrooms


Rub the chicken parts with olive oil and season with salt and pepper to taste. Place the chicken, bacon, shallots, and potatoes on the grill and grill for about 2 minutes. Turn the ingredients a quarter turn and grill for another 2 minutes. Flip the ingredients and grill for another 2 x 2 minutes. Close the lid of the EGG after each action. Remove the grilled ingredients from the EGG and set aside. Remove the grill grate and place the Stainless Steel Grid in the EGG. Place the Cast Iron Dutch Oven on the grid. Preheat the pan for about 5 minutes. Meanwhile, dice the bacon slices. Melt the butter in the Dutch oven and add the shallots. Stir in the flour and let cook for about 3 minutes. Add the chicken, bacon, potatoes, carrot, celeriac, bell pepper, and garlic, deglaze with the red wine, and bring to a boil. Let it cook for 2-3 minutes, then add the sprig of thyme, bay leaves, mace, and cloves, and pour the chicken broth into the pan. Wait until the liquid boils. Remove the Dutch oven and the grill grate from the EGG and place the convEGGtor. Put the grill grate back, place the Dutch oven back on it, and bring the temperature of the EGG to 140°C. Let the coq au vin simmer gently for 30-40 minutes until the chicken is tender. Meanwhile, pluck the parsley leaves from the stems. Remove the Dutch oven with the coq au vin from the EGG. Serve in deep plates and sprinkle with the parsley leaves.

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