Have you seen Rachel Khoo’s Little Paris kitchen? It is a great cooking show in which Rachel cooks French recipe’s with a twist. One of her recipe’s is a grilled coq au vin. I watched it and the idea got stuck in my head but I forgot how she did it exactly. So I set about trying to recreate it. I forgot a few ingredients and I ran into a few problems but the result was yummy!
Warning: this recipe takes 24 hours to prepare because the chicken needs to be marinated.
Ingredients (for two persons):
3 chicken thigh fillets
1 clove of garlic
2/3 bottle of good quality red wine
1 big carrot
2 hands full of mushrooms
1/2 bag of frozen pommes duchesse (or make your own)
salt & pepper
1 drop of vinegar
Peel and finely slice the onion and garlic. Gently fry them in some olive oil and butter with thyme and bay leaf until the onion is soft and pale. Add the wine and simmer for 10 minutes. Strain the liquid through a sieve and set aside to cool down. It should not be hot when added to the chicken because the chicken shouldn’t cook yet.
Chop up the chicken thighs and add them to the cooled down wine marinade. Set in the fridge to marinate for 24 hours.
Unfortunately, they are packed so tight that the heat of the grill doesn’t penetrate into the chicken fast enough. The result was chicken cooked on the outside and raw in the middle. So here is my solution:
Instead of making sticks, chuck all ingredients on the grill separately. Make sure not to put too much food in the grill pan at once and put everything that is ready in a bowl.
Meanwhile; bake the pommes duchesse according to the instructions on the package and boil down the chicken marinade with some salt, pepper and a drop of vinegar to make a sauce.
When everything is ready, serve on plates or bowls.