entrees

Smokehouse Maple Chicken Coq au Vin

When dinner calls for something with that je n'ais se quoi, while still keeping it true to Canada—look no further than this maple and bacon infused dish.
20 min
PREP TIME
30 min
COOK TIME
240
CALORIES
8
INGREDIENTS

INGREDIENTS

  • 1 1/2 pounds (750 gram) chicken drumsticks
  • 5 tablespoon (75 mililiter) Smokehouse Maple Flavoured Wet Rub
  • 2 slices bacon, chopped
  • 1 cup (250 mililiter) each pearl onions and quartered mushrooms
  • 1 cup (250 mililiter) no salt added diced tomatoes with juice
  • 2 cups (500 mililiter) Original Chicken Cooking Stock
  • 1 cup (250 mililiter) red wine
  • 2 tablespoon (30 mililiter) Rice Flour

Preparation

  • 1 In a medium bowl, combine chicken drumsticks with 3 tbsp (45 mL) rub marinade and marinate for 30 minutes.
  • 2 On a medium heat grill, cook drumsticks on all sides for 7 minutes making sure to obtain good grill marks and making sure not to burn chicken.
  • 3 In a medium saucepan on high heat, sauté bacon, pearl onions and mushrooms for 2 minutes. Add remaining rub marinade, tomatoes, chicken stock and grilled chicken drumsticks.
  • 4 Combine red wine and rice flour. Add to the above mixture; stir well. Bring to a boil, cover, remove from heat and place into a preheated 375°F (190°C) oven. Cook for 30 minutes, or until internal temperature of chicken reaches 165°F (74°C).
  • 5 Serve over your favorite pasta.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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