• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking,

  • Level


  • Prep time

    30 minutes

  • Cook time

    120 minutes

  • Total

    150 minutes

  • Amount

    4 persons

Coq Au Vin

Coq au vin is originally a French stew of chicken or cockerel, mushrooms and a red wine sauce. For this recipe, we use chicken and Pinot Noir. To ensure the best taste experience, we will stew the coq au vin in a Dutch Oven on the Big Green Egg!


For the qoc au vin

  • 1 chicken, about 1.5 kg
  • 4 tbsp sunflower oil
  • about 100 g flour
  • 200 g salted (unsmoked) bacon
  • 200 g carrots
  • 3 celery stalks
  • 250g small mushrooms
  • 500 g small new potatoes
  • 1 large red onion
  • 2 cloves of garlic
  • 1 bottle Pinot Noir
  • 1oo ml cognac
  • 500 ml chicken stock
  • 2 bay leaves
  • 5 sprigs of thyme


  1. Light the charcoal in the Big Green Egg, with the Stainless Steel Grid and Cast Iron Dutch Oven on the grid, and heat to a temperature of 230 °C. In the meantime, cut the legs off the chicken and cut the drumsticks off the thighs. Cut off the wings and the fillets (with the underlying bone) and halve the fillets. You could also ask the butcher to do this for you.
  2. Heat the sunflower oil in the Cast Iron Dutch Oven and put the flour in a plate. Season the chicken portions with salt and pepper, roll them in the flour and shake off any excess flour. Fry the chicken portions on all sides until golden brown in the Cast Iron Dutch Oven, closing the lid of the EGGin between turning the chicken pieces over. Remove the chicken from the pan and set them aside. In the meantime, cut the bacon into cubes. Peel the carrots, clean the celery and coarsely chop both. Brush the mushrooms clean and cut off the stems. Wash the potatoes and peel the onion and garlic. Dice the onion and finely chop the garlic.
  3. Sauté the onion and garlic in the Cast Iron Dutch Oven and then add the bacon. Fry for a few minutes, then add the carrot, celery and mushrooms. Deglaze with the wine and the cognac, bring to the boil and finally add the stock and the herbs. Following each action, close the lid of the EGG.
  4. Wait until the liquid boils and return the chicken portions to the Cast Iron Dutch Oven. Take the Dutch Oven from the grid, remove the grid and place the convEGGtor. Return the grid and put the Dutch Oven back. Place the lid on the pan and the close the lid of the EGG. Placing the convEGGtor means the temperature inside the EGG will fall considerably, let it fall to about 150 °C. Allow to simmer for about 45 minutes, add the potatoes and leave to simmer for a further 15 minutes.
  5. After 60 minutes in total, remove the lid from the Cast Iron Dutch Oven, close the lid of the EGG and allow to simmer again for another 30 minutes. This allows the sauce to reduce and the coq au vin to acquire that delicious Big Green Egg flavour. During the final 30 minutes, stir the coq au vin regularly.

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