• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking,

  • Level


  • Prep time

    20 minutes

  • Cook time

    85 minutes

  • Total

    105 minutes

  • Amount

    4 persons

Coq au vin recept Big Green Egg

Coq au vin, or chicken in red wine sauce, is a casserole that you can of course make in your Big Green Egg. For even more flavour, grill some of the ingredients for this French classic on the cast-iron grid before adding them to the Dutch oven. Complicated? Not at all! This simple recipe for coq au vin in your kamado proves just that.


Coq au vin

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


  1. Light the charcoal in the Big Green Egg and heat with the Cast Iron Grid to a temperature of 200°C.
  2. Remove the legs from the chicken. Cut each leg through at the joint between the thigh and the drumstick. Cut the fillets from the carcass and divide each fillet into three equal pieces.
  3. Cut the bacon into slices of approximately 1 centimetre thick. Peel the shallots and halve them lengthways. Wash and halve the potatoes. Peel the carrots and celeriac and cut them into 2-centimetre cubes. Halve the pointed pepper lengthwise, remove the stem and seeds and cut the flesh into half rings of around 2 centimetres in width. Halve the bulb of garlic widthwise. Halve the chestnut mushrooms lengthways.


  1. 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 approx. 2 minutes. Turn the ingredients a quarter turn and grill for a further 2 minutes. Turn the ingredients over and grill for another 2 x 2 minutes. Close the lid of the EGG after each step.
  2. Remove the grilled ingredients from the EGG and set aside. Remove the grid and place the Stainless Steel Grid in the EGG. Place the Cast Iron Dutch Oven on the grid. Preheat the pan for approximately 5 minutes. Meanwhile, dice the bacon slices.
  3. Melt the butter in the Dutch oven and add the shallots. Stir in the flour and cook for around 3 minutes.
  4. 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 sprig of thyme, bay leaves, mace and cloves and pour the chicken stock into the pan. Wait for the liquid to come to the boil.
  5. Remove the Dutch oven and grid from the EGG and insert the convEGGtor. Put the grid back, turn the Dutch oven back on and bring the temperature of the EGG up to 140 °C. Simmer the coq au vin for 30-40 minutes until the chicken is tender. Meanwhile, pick the leaves off the sprigs of parsley.
  6. Remove the Dutch oven with the coq au vin from the EGG. Ladle into deep serving plates and sprinkle with the parsley leaves.

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