Feeling a little sophisticated today, and I want to try my hand at some French cuisine. I did a little research into the origins of this recipe. It is over 400 years old, and did not gain popularity until the 1900′s. This recipe and the fact that it is French cuisine, known for complexities, is quite simple to prepare. (Much to my delight)

Until it gained popularity, coq au vin was considered a peasants’ dish. They would take the rooster that had stopped preforming his duties and, because he was so old, cook him in the wine that they had to tenderize the meat. Now that it is a popular dish, coq au vin has many variations depending on your region. This is one such variation.

METHOD

1. Season your chicken parts with freshly ground pepper and salt.
2. Place the chicken into a non–reactive dish and pour over with the wine, turning to coat. Cover and refrigerate for 24 hours. Remove the chicken from the wine and refrigerate them until needed; reserve the wine.
3. Melt butter in a saucepan and set over medium–high heat. Add the mushrooms, onions and bacon. Sautée for 8 to 10 minutes, stirring frequently, until lightly browned and tender. Add reserved wine from the marinade and beef stock. Bring to a boil and simmer until the volume is reduced to 3 cups, about 30 minutes; set aside. You can keep the sauce warm or reheat it when necessary.
4. Preheat grill to medium. Evenly space chicken on the planks and place the planks on the grill. Close the lid and plank roast for 20 to 25 minutes, until the chicken skin is crisp and golden brown, and the meat inside registers 180°F on an instant–read thermometer.
5. Serve each chicken piece with a ½ cup of sauce.

When serving this, you can go sit down dinner with roasted potatoes, or mashed, and vegetables. Conversely you can go with a nice green salad with baby spinach, romaine hearts and radicchio, and a nice baguette with butter. And as always I recommend good company and good wine to go with it.

Happy Grilling!