Grilled Coq au Vin

Robert Sherlock, Executive Chef, Green Gables Country Club

Marinade:
4 bay leaves
1 cup water
1 tsp. thyme
4 cloves garlic, chopped
2 cups Colorado Merlot or Cabernet (red wine)

Mix all ingredients for marinade. Place chicken in marinade overnight (make sure chicken is completely
covered). Preheat grill. Place chicken on grill. Adjust flame to lowest setting, put cover on grill for 1 hour, or
until meat is completely cooked. Place cup of marinade in heavy saucepan and reduce by one half. Add 1
cup of demi-glace or any brown sauce. Place grilled chicken atop mashed potatoes, pasta or soft polenta;
spoon sauce over and top with grilled onions. Serves 4.

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