It’s no secret that at Union Wine Company, we’re proponents of thinking outside the box. Or in this case, outside of coq au vin.
This Memorial Day Weekend, we brought a new take on our Underwood cans to life. At Austin’s famed Hot Luck Fest, we partnered with Chef Doug Adams (his new restaurant Bullard PDX will open in the new Woodlark Hotel this fall) to bring our vision of Wine Can Chicken to life. Most people have heard, and some have tried, the infamous BBQ dish “Beer Can Chicken,” but no one had experienced what true wine can chicken could be – until this weekend.
Amidst 100 degree heat, we paired 1,000 pounds of chicken with 300 cans of Underwood Pinot Noir and Pinot Gris to create the ultimate show stopper.
Want to recreate the dish at home? Chef Doug Adams shares his recipe below.
- 1 whole chicken
- 1 Underwood Pinot Noir / Pinot Gris can
- 2 Guajillo chiles
- 2 Garlic cloves
- 2 tbsp Orange juice
- 2 tbsp Lime juice
- 1 tbsp Fish sauce
- Remove giblets from chicken; discard.
- Rinse chicken inside and out; pat dry.
- In a small sauce pan, toast chiles on high heat till fragrant. About 2o seconds a side.
- Put the chiles and garlic in pot with just enough water to submerge the chiles. Simmer for 5 minutes and let stand until chiles are soft.
- Place the chiles and garlic in a processor with water and a pinch of salt; process smooth. mix with citrus and fish sauce. Rub marinade all over the chicken.
- Prepare barbecue grill and preheat for indirect-heat cooking.
- Carefully lower chicken over the wine can until can is inside body cavity. Pull legs forward so chicken stands upright on can.
- Carefully set chicken and can, in this upright position, on center of grill (not over direct heat); cover charcoal grill and open vents; close lid on gas grill.
- Cook until temperature reaches 160*, about 1 hour.
- Using oven mitts, carefully remove chicken with can from grill, keeping it upright.
- Let chicken stand on can for 15 minutes, then, holding a towel around the can to steady it and protect your hands, with a large carving fork, carefully remove chicken from can to a carving platter or carving board.
- Carve chicken and serve, adding salt and pepper to taste.
- Garnish with spicy pickles or avocado salsa.