Serious Eats: Recipes

Grilled Coq au Vin

[Photograph: Kerry Saretsky]

In the spring and summertime, sitting in a kitchen watching a hot stew bubble away is unthinkable. Criminal! But that doesn't mean that classics like coq au vin are any less delicious. Here, all the flavors of coq au vin, from the bacon to the onions and mushrooms and wine, condensed into a thick, earthy, completely unique barbecue sauce that is slathered onto wine-soaked, highly inebriated chicken. Grilled on a hot grill, it's an elegant, but easy and unique take on the classic stewy coq au vin, fit for a balmy night.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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