A classic French peasant dish takes a Southern detour. 🍗🥃
In this episode of Chronicles of a Chef, Chef Scott Hamilton transforms traditional Coq Au Vin into Coq Au Bourbon—swapping wine for bourbon, mirepoix for the Cajun holy trinity, and rooster for juicy bone-in chicken thighs.
We build deep flavor with lardons, mushrooms, herbs, and a rich bourbon-chicken stock braise, finished with a buttery thickened sauce and served over smashed sweet potatoes for texture and comfort. This dish is rich, cozy, smoky, and absolutely made for sharing.
Whether you love classic French cooking, Southern comfort food, or just want a next-level chicken dinner, this one’s for you.
👇 Drop a comment and let me know:
Would you keep it classic with wine—or are you team bourbon?
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1 Comment
Chicken & Base
-Bone-in, skin-on chicken thighs
-Cajun seasoning
-Lardons (or diced pork belly/bacon)
Vegetables
-Pearl onions
-Yellow & green bell peppers
-Celery
-Garlic
-Mushrooms
-Sweet potatoes
-Bourbon
-Chicken stock (watch sodium levels)
-Fresh thyme
-Rosemary
-Parsley
-Bay leaf
Finishing
-Butter
-Flour (for beurre manié)
-Black pepper
-Salt
_King's Peak Seasoning
Optional: hot sauce, red wine vinegar, citrus (to balance richness)
👇 Let’s talk:
Would you serve this over mashed potatoes, rice, or keep the smashed sweet potatoes?
And are you adding heat… or keeping it family-friendly?
Can’t wait to hear how you would make it your own.