Recently, I have been running through a wide range of cookbooks in my library. I love French cooking and have considered grilling or smoking protein and then adding it to the original recipe. Anyway, I am considering adding a grilled chicken to a Coq au Vin recipe I have.
I would love to hear what everyone thinks of this idea.
Anytime I find something that looks cool, I attempt to convert it to a smoked recipe. For the most part I've been pretty successful. Give it a shot
Thank You, this is way outside of my wheel house as I was trained at LaVarenne in Paris. Recipes are to be tweaked but grilling is not a common technique in Paris.
anything that involves an oven is an easy conversion. More so with a pellet grill, but still doable with other smokers. If the cooking temp is 300+ on a pellet grill you have to get creative but with other cookers you can still get solid smoke at higher temps.
"If it tastes good boiled, broiled, baked, braised, sautéed, or deep-fried, there's probably a way to make it taste even better on the grill." -- Steven Raichlen.
Troutman has a good version of Coq au Vin that I've made several times, it's one of my favorite recipes. To me the white wine makes more sense with chicken than red wine. I grill my chicken over charcoal for this recipe:
Contemplating cuisine crossovers.....
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