Venison Sausage Stuffed Coq au Vin
Ingredients
- 6-8 skinless, boneless chicken breasts
- 1/3 cup dry white wine (plus about 1 cup more for cooking)
- 1/2 lb venison sausage
- 1/2 cup jalapeno peppers, chopped
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 tbsp minced garlic
- 2 tbsp garlic powder
- 1 tbsp cayenne pepper
- 1 tbsp basil
- 1/2 cup chicken stock
- 3 tbsp olive oil
- 1 stick butter
- Salt and Pepper to taste
Step-by-Step Instructions
- With a very sharp knife, slice a three-inch incision in the chicken breast lengthwise. Take care to not cut all the way through so that the chicken can be stuffed. Season inside with salt and pepper.
- In a chopper or food processor, combine sausage (removed from casing), sliced bell pepper, diced onion, chopped jalapeños, 2 tbsp olive oil, 1 tbsp cayenne pepper, 2 tbsp minced garlic, and 1/3 cup white wine. Chop well until the mixture comes together.
- Once the ingredients are combined, place a substantial amount of the mixture inside the incision in the chicken breast, and bind the meat closed with toothpicks, or by sewing shut.
- In a large covered skillet, melt the stick of butter over medium heat and add the basil. When butter is liquefied, pour about an inch of wine into the skillet. Now add a tbsp of olive oil.
- As the wine/butter mixture begins to boil, lower heat to medium-low and add 2 tbsp garlic powder. Stir well. Now add the stuffed chicken breasts to the mixture, placing them equal distances from one another. Let cook for 20 minutes, flipping the chicken breasts occasionally, not allowing them to stick.
- Now it’s time to add the chicken stock. Pour stock into skillet and continue flipping chicken to avoid sticking. Continue cooking for approx. 35-40 minutes until chicken is cooked through and reaches an internal temperature of 165°F.
Common Problems and Solutions
Q: How do I keep the stuffing from falling out?
A: Make sure not to overstuff the chicken breasts, and secure them well with toothpicks or kitchen twine. If using toothpicks, insert them at an angle to create a better seal.
Q: Can I prepare these ahead of time?
A: Yes, you can stuff and secure the chicken breasts up to 4 hours ahead. Keep them refrigerated until ready to cook, but bring to room temperature for 15-20 minutes before adding to the skillet.
Q: What if I don't have venison sausage?
A: You can substitute with spicy pork sausage or andouille. The flavor profile will change slightly, but it will still be delicious and Cajun-style.
Tips and Techniques
Use a large enough skillet to fit all the chicken breasts without crowding—they need room to cook evenly and be flipped easily. If your skillet isn’t large enough, cook in batches. The wine and butter sauce will reduce and thicken as it cooks, creating a rich glaze that coats the chicken beautifully.
Ingredient Substitutions
- venison sausage: spicy pork sausage or andouille sausage
- dry white wine: chicken broth with a splash of white wine vinegar or lemon juice
- jalapeño peppers: poblano peppers or reduce the amount for less heat
Equipment Needed
- Large covered skillet or sauté pan
- Food processor or chopper
- Sharp boning knife
- Toothpicks or kitchen twine
- Meat thermometer
Historical Context
Coq au vin is a classic French dish of chicken braised in wine, but in Cajun country, we make it our own with wild game sausage and plenty of spice. This fusion reflects Louisiana’s French heritage blended with local hunting traditions.
