Grilled Coq Au Vin

Ingredients

• 2 bone-in, skin-on whole chicken legs
• 2 bone-in skin-on chicken breast halves
• 2 cups red Burgundy wine
• 1 3/4 ounces cubed pancetta
• 1 very large shallot, finely diced
• 3 medium cloves garlic, finely chopped
• 1/8 ounce dried wild mushrooms
• 1/4 cup ketchup
• 1 teaspoon Dijon mustard
• 3 tablespoons light brown sugar
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• Kosher salt and freshly ground black pepper

Directions

1. Combine the chicken and wine in a large baggie, then refrigerate it over night. Take the chicken out of the marinade and dry it well with paper towels, saving the wine for the sauce.
2. Set a medium saucepan over medium heat and cook the pancetta until it is beginning to crisp, about 5 minutes. Stir in the shallots, turn the heat down to low, and cook, stirring now and then, until the shallots have softened, about 2 1/2 minutes. Add the garlic and cook, stirring the whole time, until it smells fragrant, about 30 seconds longer.
3. Pour in the reserved wine and add the porcinis, then bring the mixture to a boil. Stir in the ketchup, mustard, sugar, vinegar, thyme, and bay leaf. Let it cook over low heat until the sauce thickens enough to coat a spoon, about 20 minutes. Discard the bay leaf, then blend the mixture until smooth, about 30 seconds. Add salt and pepper to taste.
4. Heat a cast iron grill pan or a grill to medium heat. Sprinkle the chicken with salt and pepper, then coat it with about 1/3 of the barbecue sauce. Lightly oil the heated grill and cook the chicken, turning it once, until an instant-read thermometer shows 155 degrees F in the breasts and 165 degrees F in the legs, about 30 minutes. If the skin starts to burn, lower the heat and keep cooking. Transfer each piece off the grill as it reaches temperature and loosely cover with foil so it stays warm. Rest the chicken for 5 minutes before serving.