A cross between beer-can chicken and coq au vin. May be done indoors using a Dutch oven or out on the grill over indirect heat.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, salt, and pepper in a large resealable plastic bag; add 1/2 of the chicken and shake until pieces are thoroughly coated. Remove chicken, shaking off excess flour. Repeat with remaining chicken.

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  • Heat olive oil in a large skillet over medium heat; add 1/2 of the garlic. Working in batches, add chicken, skin-side down; cook until browned on all sides, about 10 minutes. Transfer chicken to a Dutch oven. Repeat cooking with remaining chicken.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Cook and stir onion, remaining garlic, and bacon in the skillet used for chicken until onion is tender and bacon is crisp, about 10 minutes. Pour chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

  • Mix beer, orange juice, thyme, and parsley into onion-bacon mixture until combined; pour over chicken. Cover Dutch oven.

  • Bake in the preheated oven until chicken is very tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

  • Transfer chicken to a serving platter and cover with aluminum foil. Place Dutch oven on the stove and cook over medium heat until gravy is reduced and thickened, about 5 minutes. Strain herbs out of gravy and serve gravy alongside chicken.

Cook's Notes:

For outdoor cooking, cook covered over indirect heat on the grill for 30 to 40 minutes or until chicken is very tender. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Substitute real bacon bits for the bacon, if desired.

A tablespoon of cornstarch dissolved in a little water can be used to thicken to a gravy.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

656 calories; 40.4 g total fat; 198 mg cholesterol; 601 mg sodium. 8.9 g carbohydrates; 56.4 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/07/2015
This is quite a bit of work but worth it in the end. One suggestion I have is to dice your bacon. As written it flavors the gravy great but it is kind of like a bay leaf that gets discarded in the end. If diced you would still get the flavor and also have pieces of it throughout your finished gravy. Read More
(3)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/07/2015
This is quite a bit of work but worth it in the end. One suggestion I have is to dice your bacon. As written it flavors the gravy great but it is kind of like a bay leaf that gets discarded in the end. If diced you would still get the flavor and also have pieces of it throughout your finished gravy. Read More
(3)
Rating: 4 stars
12/07/2015
This is quite a bit of work but worth it in the end. One suggestion I have is to dice your bacon. As written it flavors the gravy great but it is kind of like a bay leaf that gets discarded in the end. If diced you would still get the flavor and also have pieces of it throughout your finished gravy. Read More
(3)
Rating: 5 stars
01/14/2016
I received a Dutch oven for Christmas and my husband suggested trying this recipe. He normally likes spicy and I'm wimp but I like a lot of flavor. This recipe is wonderful in the flavor department and the chicken was wounderfully moist! Thank you for sharing this recipe. I did add about 1/2 cup more oj and beer. The gravy was delish! Read More
(2)
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Rating: 5 stars
11/09/2016
This was a big hit with my family. I kept on the stove on low and did more of a braise than put in oven. Chicken was tender and very flavorful! Read More
Rating: 5 stars
04/26/2016
Excellent recipe! This is exactly the kind of gravy I was looking for. I knew it had to be good if you even know what coq au vin is. I had to change just a couple things. I didn t have a Dutch oven or any bacon and I had already cooked de-boned and cut up several leg quarters. I intended to add a can of plain Ro Tel but mistakenly used a variety with lime juice and cilantro. I also used more onion and added celery. Cooked it all slowly on the stove top in a big deep pan and served it over rice. Thanks for sharing it. I ll definitely be cooking this one again! Read More
Rating: 5 stars
01/12/2020
The flavor was fantastic and the chicken was incredible juicy! I used half the chicken and browned it in my cast iron Dutch oven...removed the chicken then added the chopped bacon and onions...etc...then put everything in the pot for baking...saving myself a dirty skillet. I added chopped mushrooms, baby carrots and tiny potatoes. No need to thicken the gravy because I wanted to keep it more a stew. Great hardy meal! Thank you, I will make again! Read More
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