Coq Au Vin Blanc on Skewers
This version of Coq Au Vin Blanc is different – it’s on a skewer! Grilled and smothered in a white wine sauce, it’s perfect for your next barbecue.
So today’s recipe is a little abstract. If you’ve ever cooked Coq Au Vin you know it is literally chicken braised in wine. And well, some purists may say I can’t technically call this Coq Au Vin since we aren’t braising anything. “Julia Child must be turning in her grave!” But I think this is a neat new take on a French classic.
I first saw this idea in the The Little Paris Kitchen – Rachel Khoo’s method involves marinating the meat and then reducing the liquid while cooking the skewers. It sounded really awesome (and I plan to make it that way at some point), but I wanted to try a little something different. I’m a firm believer in the art of grilling. Smoke just adds so much flavor to this dish. If you have the opportunity, I highly recommend using a good wood or charcoal grill instead of cooking on the stove.
As I mentioned above, Coq Au Vin is traditionally braised in a large stock pot with lardons (or bacon), with mushrooms and onions and a good helping of red wine and some herbs. Normally I’d consider it a good winter comfort food, but this variation is perfect for the summer grilling months.
And personally, I get a little tired of the same old hamburgers and hot dogs at every. single. cookout. Why not try something new? Parboiling the potatoes, carrots and onions means that these skewers take only 5-10 minutes on the grill. This recipe only makes 4 skewers, but it’s easily adaptable for a larger crowd. Double, triple, quadruple – whatever you need.
I’m sure this will make your next barbecue a hit!
Until next time. X
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Coq Au Vin Blanc on Skewers
Coq Au Vin Blanc on Skewers
This version of Coq Au Vin Blanc is different – it’s on a skewer! Grilled and smothered in a white wine sauce, it’s perfect for your next barbecue.
- Total Time: 40 minutes
- Yield: 4 skewers 1x
Ingredients
- 1 lb chicken thighs, skin on OR boneless skinless chicken breasts
- 8 – 1” cubes of lardon or 4 slices of thick cut bacon, stacked and sliced into 8 sections
- 2 large carrots, peeled and cut into 8 1-2″ pieces
- 8 button mushrooms
- 8 pearl onions, peeled and left whole
- 8 fingerling potatoes
- 1 Tbsp herbes de Provence
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 Tbsp olive oil
- 1 cup dry white wine, like Chardonnay
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 sprig fresh thyme
- salt & white pepper, to taste
- 4 bamboo or metal skewers
Instructions
- Bring a medium saucepan of lightly salted water to a boil.
- Parboil the potatoes, onions, and carrots for 5 minutes.
- Drain and set aside.
- In a small bowl, combine the herbes de Provence, onion powder and garlic powder.
- Slice the chicken into bite size pieces, about 1-2″, making sure you have at least 8.
- Rub each piece of chicken with the herb mixture.
- Start sliding them onto the skewers, alternating with the lardons or sliced bacon, mushrooms, potatoes, onions and carrots. If you have any room left on the skewers, feel free to add any extra chicken or ingredients you may have.
- Prepare a grill or place a skillet over medium heat.
- Rub each skewer with olive oil.
- Cook for about 5 minutes on each side, or until the veggies are browned and the chicken is cooked through.
- In a small saucepan, combine the thyme, wine, heavy cream and chicken broth.
- Bring to a boil.
- Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally as the sauce thickens.
- Remove the thyme and season with salt and white pepper to taste.
- Serve the skewers hot and drizzled with the white wine sauce.
Notes
tools
- medium saucepan
- small bowl
- skewers, metal or bamboo
- grill or skillet
- small saucepan
If using bamboo skewers on a grill, make sure you soak them in water for at least 30 minutes, preferably an hour before.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grill
- Cuisine: French American
