RECIPE | Taste5 Grilled Coq au Vin • A New Summer Classic
Grilled Coq au Vin
with Taste5 Bomba! XXX
This Taste5 trick delivers all the delicious flavors of slowly-braised coq au vin – bacon, onions, mushrooms and wine, condensed into a umami-rich barbecue sauce that is slathered onto drunken chicken marinated in red wine. This unique take on grilled chicken makes the comforting flavors of a French winter classic perfect for a summer barbecue!
1 lb skin-on chicken thighs
1 lb bone-in skin-on chicken breasts
2 cups red wine
1/3 cup diced thick-cut smoked bacon
1/2 cup shallot, finely diced
1 tablespoon garlic, finely chopped
1 1/2 cups fresh mushrooms, roughly chopped in to small pieces
4 tablespoons Taste5 Bomba! XXX tomato paste
1 teaspoon Taste5 Original Umami Bomb paste
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
1 tablespoon light brown sugar
1 tablespoon white wine vinegar
2-3 springs fresh thyme
1 bay leaf
Kosher salt and freshly ground black pepper
Place the chicken and wine in a large ziplock bag and refrigerate over night.
for the Chicken
Remove the chicken from the wine, reserving the wine. Pat dry with paper towels.
Evenly season both sides with salt and pepper.
for the BBQ Sauce
Cook the diced bacon over medium heat until just crisp, about 5 minutes.
Remove the bacon leaving the rendered bacon fat to cook the shallots, carrots and celery.
Add the shallots and cook for about 2-3 minutes until softened, add the garlic and cook for another few minutes. Add the carrot and celery and cook for 5-7 minutes.
Add the mushrooms, continue to cook stirring frequently until the mushrooms have released their liquid and softened and reduced in size.
Add the reserved wine and bring to a boil.
Add the Taste5 Bomba! XXX and Taste5 Original Umami Bomb pastes, brown sugar, vinegar, thyme and bay leaf. Reduce heat and cook until the mixture is quite thick, about 15-20 minutes.
Remove the thyme and bay leaf and spin up the sauce in a blender until smooth.
Season to taste with salt and pepper.
Preheat a grill pan or a grill to medium heat.
Lightly oil the grill and cook the chicken turning just once.
When the internal temperature reaches 160˚F, brush both sides liberally with the BBQ sauce
Continue to grill 1-2 minutes for side to caramelize the sauce.
Allow chicken to rest for 5 minutes before serving.