Coq au Vin (Gluten-Free)

Instructions

1. 1Pat the about 1350 g of chicken pieces dry with paper towels. Season the chicken pieces all over with the 1 tsp of salt and the 0.5 tsp of black pepper.
2. 2Place the 2 tbsp of tapioca flour in a shallow dish. Dredge each seasoned chicken piece in the tapioca flour, coating all sides, and gently shake off any excess flour. Set the coated chicken aside.
3. 3Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 200°C. Carefully add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pot. Brown the chicken on all sides until golden brown, about 3-4 minutes per side, then remove the chicken from the pot and set it aside on a plate.
4. 4Add the about 170 g of diced bacon to the same pot. Cook over medium heat, about 150°C, stirring occasionally, until the bacon is crispy, about 6-8 minutes. Use a slotted spoon to remove the crispy bacon from the pot and set it aside on a paper towel-lined plate, leaving the rendered bacon fat in the pot.
5. 5Add the about 450 g of quartered cremini mushrooms, 1 cup of peeled pearl onions, and 2 sliced carrots to the pot with the bacon fat. Cook over medium heat, about 150°C, stirring occasionally, until the vegetables are softened and lightly browned, about 5-7 minutes. Add the 3 cloves of minced garlic and cook for 1 minute more, until fragrant.
6. 6Pour the 3 cups of dry red wine into the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Bring the wine to a simmer over medium-high heat and let it cook for 5 minutes, allowing some of the alcohol to evaporate.
7. 7Stir in the 2 cups of gluten-free chicken broth and the 2 tbsp of tomato paste until the tomato paste is fully incorporated. Add the 1 bay leaf and the 2 thyme sprigs to the pot. Return the browned chicken pieces and the cooked bacon to the pot, ensuring they are mostly submerged in the liquid.
8. 8Bring the contents of the pot to a gentle simmer over medium heat, about 150°C. Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for 1.5 hours, or until the chicken is very tender and easily pulls away from the bone. Stir occasionally to prevent sticking.
9. 9Carefully remove and discard the 1 bay leaf and the 2 thyme sprigs from the pot. Stir in the 2 tbsp of fresh chopped parsley. Serve the Coq au Vin hot.

Substitutions

Related Guides