BBQ Coq Au Vin
Ingredients
- 8 Chicken thighs
- Dry Rub of choice my homemade rub, Clubhouse Rotisserie and Clubhouse Herb & Pepper are favourites!
- 1/2 bottle dry white wine sauvignon blanc works well
- 1 portabella mushroom gills removed, cut into thick slices
- 3 large crimini cut into thick slices
- Handful small shitake mushrooms
- Fresh thyme sprigs
- Fresh oregano
- 1 small onion chopped into medium pieces
- 1/2 cup whipping cream
Instructions
- Sprinkle the chicken thighs with your rub (or combination of) of choice. Sear off on the BBQ.
- In a large foil pan combine the wine, mushrooms, thyme and oregano, and a tablespoon of the rub used, stir to mix.
- Add the chicken and onion.
- Let simmer, uncovered, on medium heat on the BBQ (or about 350°F in the oven) for about 45 minutes.
- Add the whipping cream, stir to mix, let cook for about another 15 min.