Coq au Vin (Gluten-Free)

Ingredients

• 3 lbs Chicken pieces (bone-in, skin-on)
• 2 tbsp Tapioca flour
• 2 tbsp Olive oil
• 6 oz Bacon (thick-cut), diced
• 1 lb Cremini mushrooms, quartered
• 1 cup Pearl onions, peeled
• 2 medium Carrots, sliced
• 3 cloves Garlic, minced
• 3 cups Dry red wine (Burgundy preferred)
• 2 cups Chicken broth (gluten-free)
• 2 tbsp Tomato paste
• 1 leaf Bay leaf
• 2 sprigs Thyme sprigs
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped

Instructions

1. 1Pat the chicken pieces dry and season with salt and pepper.
2. 2Dredge chicken in tapioca flour, shaking off excess.
3. 3Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the chicken in batches and set aside.
4. 4Add bacon to the pot and cook until crispy. Remove bacon and set aside, reserving the bacon fat in the pot.
5. 5Add mushrooms, pearl onions, and carrots to the pot and cook until softened, about 5-7 minutes.
6. 6Add garlic and cook for 1 minute more.
7. 7Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce the alcohol.
8. 8Add chicken broth, tomato paste, bay leaf, and thyme sprigs. Return the chicken and bacon to the pot.
9. 9Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until the chicken is very tender.
10. 10Remove the bay leaf and thyme sprigs. Stir in fresh parsley. Serve hot with mashed potatoes or rice.

Substitutions

Related Guides