I have a question?

[La Quinta]

I'm making a chicken, chorizo and beaujolais stew for guests this weekend. Here is my question...I was thinking about giving the chicken a smoke (lightly) before following this recipe but I have a little concern that the smoke will not "sit well" with the red wine? I don't think I've ever combined a smoked meat with a red wine (in a pot together). Has anyone else?

[3rensho]

Well I add a good bit of coarsely chopped bacon (home made and smoked) to Coq au Vin and it works well.  Additionally the Chorizo will add some flavor that I think would compliment the lightly smoked chicken.  I'd go for it personally.  Please post some pix and bon appétit.

Tom

[Stickbowcrafter]

Pairing wine with food is something I need to learn more about.

-Brian

[Consiglieri]

I have a question too: when's dinner?

LQ: I'd lean towards caution if you have any doubts.  If you have space on your stove, maybe you take a quarter of your ingredients and devote that portion to a smoked version.  You can then always add the smoked stuff to the other to get the level of smokiness you want (if you like the interaction between the red and the smoke). 

Good luck with the experiment