Coq au Vin (Soy-Free)

Ingredients

• 2 lbs Chicken pieces (bone-in, skin-on)
• 1/4 cup Gluten-free all-purpose flour
• 2 tbsp Olive oil
• 4 slices Bacon (nitrate-free)
• 1 cup Pearl onions
• 8 oz Cremini mushrooms
• 2 cloves Garlic
• 3 cups Dry red wine (Burgundy or Pinot Noir)
• 1 cup Chicken broth (soy-free)
• 1 tbsp Tomato paste
• 1 tsp Thyme
• 1 Bay leaf
• to taste Salt and pepper

Instructions

1. 1Place the 2 lbs of chicken pieces in a shallow dish. Sprinkle the 1/4 cup of gluten-free all-purpose flour evenly over the chicken. Season generously with salt and pepper. Ensure all pieces are lightly coated.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Carefully place the floured chicken pieces into the hot oil, skin-side down if applicable. Brown the chicken on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set aside on a plate.
3. 3Add the 4 slices of bacon to the same pot. Cook over medium heat (350°F / 175°C) until the bacon is crispy, about 5-7 minutes. Remove the crispy bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave the rendered bacon fat in the pot.
4. 4Add the 1 cup of pearl onions and the 8 oz of cremini mushrooms to the pot with the bacon fat. Cook over medium heat (350°F / 175°C), stirring occasionally, until the onions and mushrooms are softened and lightly browned, about 5-7 minutes. Add the 2 cloves of minced garlic and cook for 1 minute more until fragrant.
5. 5Pour 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 and let it cook for 2 minutes. Stir in the 1 cup of soy-free chicken broth and the 1 tbsp of tomato paste until the tomato paste is dissolved.
6. 6Return the browned chicken pieces to the pot. Add the 1 tsp of thyme and the 1 bay leaf. Stir everything gently to combine. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly, and let it braise for 1 hour and 30 minutes, or until the chicken is very tender and easily pulls away from the bone.
7. 7Carefully remove the chicken pieces from the pot and place them on a clean plate. Increase the heat under the pot to medium-high (400°F / 200°C) and let the sauce simmer uncovered for 10-15 minutes, stirring occasionally, until it has reduced slightly and thickened to your desired consistency. Crumble the reserved crispy bacon and stir it into the thickened sauce. Taste the sauce and add salt and pepper as needed.
8. 8Return the chicken pieces to the pot with the sauce. Stir gently to coat the chicken. Serve the Coq au Vin hot, spooning the rich sauce over the chicken pieces.

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