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Dutch Oven Big Green Egg Recipe

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Coq au vin - Big Green Egg

Coq au vin is originally a French stew of chicken or cockerel, mushrooms and a red wine sauce. For this recipe, we use chicken and Pinot Noir. To ensure the best taste experience, we will stew the coq au vin in a Dutch Oven on the Big Green Egg!

Provided by: EasyRecipesCooking.com

Total time: 150 minutes

Prep time: 30 minutes

Cook time: 120 minutes

Yield: 4 persons


1 chicken, about 1.5 kg
4 tbsp sunflower oil
about 100 g flour
200 g salted (unsmoked) bacon
200 g carrots
3 celery stalks
250g small mushrooms
500 g small new potatoes
1 large red onion
2 cloves of garlic
1 bottle Pinot Noir
1oo ml cognac
500 ml chicken stock
2 bay leaves
5 sprigs of thyme


  • Light the charcoal in the Big Green Egg, with the Stainless Steel Grid and Cast Iron Dutch Oven on the grid, and heat to a temperature of 230 °C. In the meantime, cut the legs off the chicken and cut the drumsticks off the thighs. Cut off the wings and the fillets (with the underlying bone) and halve the fillets. You could also ask the butcher to do this for you.
    Heat the sunflower oil in the Cast Iron Dutch Oven and put the flour in a plate. Season the chicken portions with salt and pepper, roll them in the flour and shake off any excess flour. Fry the chicken portions on all sides until golden brown in the Cast Iron Dutch Oven, closing the lid of the EGGin between turning the chicken pieces over. Remove the chicken from the pan and set them aside. In the meantime, cut the bacon into cubes. Peel the carrots, clean the celery and coarsely chop both. Brush the mushrooms clean and cut off the stems. Wash the potatoes and peel the onion and garlic. Dice the onion and finely chop the garlic.
    Sauté the onion and garlic in the Cast Iron Dutch Oven and then add the bacon. Fry for a few minutes, then add the carrot, celery and mushrooms. Deglaze with the wine and the cognac, bring to the boil and finally add the stock and the herbs. Following each action, close the lid of the EGG.
    Wait until the liquid boils and return the chicken portions to the Cast Iron Dutch Oven. Take the Dutch Oven from the grid, remove the grid and place the convEGGtor. Return the grid and put the Dutch Oven back. Place the lid on the pan and the close the lid of the EGG. Placing the convEGGtor means the temperature inside the EGG will fall considerably, let it fall to about 150 °C. Allow to simmer for about 45 minutes, add the potatoes and leave to simmer for a further 15 minutes.
    After 60 minutes in total, remove the lid from the Cast Iron Dutch Oven, close the lid of the EGG and allow to simmer again for another 30 minutes. This allows the sauce to reduce and the coq au vin to acquire that delicious Big Green Egg flavour. During the final 30 minutes, stir the coq au vin regularly.

Big Green Egg: Over the Top Chili – Greensbury

From the official Big Green Egg kitchen this chili recipe has lots of deep rich flavors that only get better the longer you let it simmer on the grill!

Provided by: EasyRecipesCooking.com

Total time: 2 hours 45 minutes

Prep time: 15 minutes

Cook time: 2 hours 30 minutes

Yield: 4-6


2 lbs. organic, 100% grass fed ground beef
2 Tbsp. Big Green Egg Classic Steakhouse Seasoning
1 Tbsp. olive oil
1 medium sweet onion, diced
1 jalapeno, diced
2 garlic cloves, minced
1 28oz. can crushed tomatoes
32 oz. grass fed beef broth
1 10oz. can fire roasted tomatoes
1 chipotle pepper in adobo sauce (minced) + 2 Tbsp. adobo sauce
2 Tbsp. cumin
2 Tbsp. Big Green Egg Ancho Chili & Coffee Seasoning
1 tsp. cayenne pepper
1 Tbsp. chili powder
1 15oz. can navy beans, drained
1 15oz. can pinto beans, drained
1 15oz. can black beans, drained
Kosher salt and black pepper (to taste)
Fritos® corn chips
Sour cream
Shredded cheese


  • Set the EGG for indirect cooking with the convEGGtor at 275°F with pecan smoking chunks. Place the Dutch oven in the EGG to preheat.
  • Mix the Classic Steakhouse Seasoning and grass-fed ground beef thoroughly in a bowl and form into a ball and set aside.
  • In the Dutch oven, add the olive oil and cook the onion, jalapeno and garlic until translucent, about 5 minutes. Once the onion mixture is ready, add the tomatoes, chipotle pepper and sauce, cumin, Big Green Egg Ancho Ancho Chili & Coffee Seasoning, cayenne pepper, and chili powder. Mix all the ingredients together.
  • Add the EGGspander Multi-Level Rack to the EGG and place the ball of beef on the grid directly above the Dutch oven. Cook until the internal temperature of the meat hits 150°F, about 2 hours. Remove the meat from the EGG and break into small pieces. Add the beef and the beans to the Dutch oven and cook for another 30 minutes or until the beans are heated. Add salt and pepper to taste.
  • Top with Fritos, sour cream and shredded cheese. Enjoy!

Nutrition Facts:

ServingSize 4-6,

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