Gluten-Free Coq au Vin
Indulge in the rich, classic flavors of "Gluten-Free Coq au Vin," a refined yet approachable one-pot dish that's perfect for any special occasion or weeknight treat. This French culinary masterpiece features tender bone-in chicken simmered to perfection in a luxurious red wine sauce, enhanced with the smoky richness of bacon, earthy mushrooms, sweet pearl onions, and aromatic herbs like thyme and bay leaves. With gluten-free all-purpose flour and chicken stock, this recipe ensures a completely gluten-free dining experience without compromising on the deep, soulful flavors of the original dish. Serve it with a crusty gluten-free bread or buttery mashed potatoes for a comforting and impressive meal your family will rave about. Perfect for entertaining or simply spoiling yourself, this "Gluten-Free Coq au Vin" will quickly become a staple in your kitchen!
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Recipe Information
Ingredients
- 4 pieces each Bone-in chicken thighs and drumsticks
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 4 ounces Thick-cut bacon, diced
- 1 large Yellow onion, diced
- 3 medium Carrots, sliced
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 bottle (750 ml) Red wine (preferably Burgundy)
- 2 cups Gluten-free chicken stock
- 2 tablespoons Gluten-free all-purpose flour
- 4 sprigs Fresh thyme sprigs
- 2 leaves Bay leaves
- 8 ounces Button mushrooms, quartered
- 1 cup Pearl onions, peeled
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken pieces with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown the chicken on all sides, about 5-7 minutes per batch. Remove and set aside.
In the same pot, add diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside with the chicken.
Add the diced onion and sliced carrots to the Dutch oven. Sauté until the onions are translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Mix in the tomato paste and cook for 2 minutes, letting the tomato paste slightly caramelize.
Sprinkle the gluten-free all-purpose flour over the vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the red wine, scraping up any brown bits from the bottom of the pot. Add the gluten-free chicken stock, thyme sprigs, and bay leaves.
Return the chicken and bacon to the pot. Bring to a simmer, cover, and reduce the heat to low. Cook for 1 hour, stirring occasionally.
After 1 hour, add the quartered mushrooms and peeled pearl onions to the pot. Continue to cook covered for another 30 minutes, until the chicken is tender and cooked through.
Once cooked, remove the thyme sprigs and bay leaves. Adjust seasoning with salt and pepper to taste.
Garnish with freshly chopped parsley before serving. Serve hot with your favorite gluten-free bread or side dish.
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 6871 mg | 299% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 32.3 g | ||
| Protein | 163.9 g | 328% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 314 mg | 24% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3936 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
