Coq Au Vin Woodee Style

Recipe from our Cookout Live in the pouring rain - How to cook a hearty, warming ‘Coq au Vin’ Woodee Style!

Cooked on charcoal from Birchwood Forestry in a Woodee fire pit. Perfect for cold, wet miserable days.

(Serves 4-6)


  • 6 skinless chicken thighs

  • 100g bacon lardons

  • 8 Banana shallots

  • 250g button mushrooms

  • 1 clove garlic – grated

  • 300ml chicken stock

  • 1 good glass of red wine

  • 2 tbspn Tomato puree

  • 1 tbspn flour

  • 2 tbspn chopped parsley

  • Bouquet Garni

  • Butter

  • Rapeseed oil

  • Salt and pepper

(A bouquet garni is a bundle of herbs – thyme, parsley stalks, celery and bay leaf all tied together with string.)


Let’s Cook

Place the Dutch oven in the centre of the fire pit and allow to heat up. Add a little oil and a knob of butter, when melted add the bacon lardons and onions and fry until just starting to colour.

Cut the thighs in half and add to the cooking pot giving them a good stir then add the garlic and mushrooms, cook for 5 minutes. Remove the Dutch oven from the fire pit and pull the embers away from the centre.

Stir in the flour, then pour over the wine, stirring well, finally add the tomato puree, enough chicken stock to cover, bouquet garni and some seasoning. Put a damp piece of greaseproof paper over the top followed by the lid and place back into the centre of the fire pit, and cook gently for half an hour or until the chicken is cooked through.

When the chicken is cooked through remove from the fire pit, check the seasoning and garnish with some chopped parsley and serve with either baked potatoes or some fresh bread.


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