Gluten-Free Coq au Vin

Ingredients

• 1.5 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended) 1.5 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
• 2 tbsp olive oil 2 tbsp olive oil
• 1 large onion, chopped 1 large onion, chopped
• 2 carrots, peeled and sliced carrots, peeled and sliced 2 carrots, peeled and sliced carrots, peeled and sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup dry red wine (like Pinot Noir or Burgundy) 1 cup dry red wine (like Pinot Noir or Burgundy)
• 2 cups GF chicken or vegetable stock 2 cups GF chicken or vegetable stock
• 1 tbsp GF tamari or coconut aminos 1 tbsp GF tamari or coconut aminos
• 1 tbsp tomato paste 1 tbsp tomato paste
• 1 tsp dried thyme 1 tsp dried thyme
• 1 bay leaf 1 bay leaf
• 1 tbsp cornstarch or arrowroot starch 1 tbsp cornstarch or arrowroot starch
• 2 tbsp cold water 2 tbsp cold water
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper
• 8 oz cremini mushrooms, quartered 8 oz cremini mushrooms, quartered
• 4 oz bacon, diced (optional, ensure GF) 4 oz bacon, diced (optional, ensure GF)

Instructions

1. 1

   Pat the chicken pieces thoroughly dry with paper towels, then season generously with salt and black pepper. If using bacon, cook it in a large Dutch oven or heavy-bottomed pot over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot, and set aside for garnish.

2. 2

   Increase the heat to medium-high and add the olive oil to the pot if needed. Sear the seasoned chicken pieces in batches until deeply golden brown on all sides, approximately 4-5 minutes per side. Remove the seared chicken and set aside with the bacon.

3. 3

   Reduce the heat to medium and add the chopped onion and sliced carrots to the pot, stirring to scrape up any browned bits from the bottom. Cook for about 6-8 minutes, until the vegetables begin to soften and the onions turn translucent. Add the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.

4. 4

   Pour in the red wine, scraping the bottom of the pot to deglaze, and let it simmer and reduce by about half, which should take approximately 5-7 minutes. This process concentrates the wine's flavor. Stir in the GF chicken stock, GF tamari, dried thyme, and bay leaf.

5. 5

   Return the seared chicken pieces to the pot, ensuring they are mostly submerged in the liquid. Bring the stew to a gentle simmer, then cover the pot and reduce the heat to low. Let it braise for about 30-35 minutes, or until the chicken is tender and cooked through. While the chicken braises, sauté the quartered cremini mushrooms in a separate small pan with a little olive oil until golden brown, about 5-7 minutes.

6. 6

   In a small bowl, whisk together the cornstarch (or arrowroot starch) and cold water to create a slurry. Once the chicken is tender, stir the slurry into the simmering stew. Continue to simmer for another 2-3 minutes, stirring constantly, until the sauce has thickened to your desired consistency. Stir in the sautéed mushrooms and taste for seasoning, adding more salt and pepper if needed. Discard the bay leaf before serving.

7. 7

   Serve the gluten-free Coq au Vin hot, garnished with the reserved crispy bacon pieces if desired. This dish is wonderful served over creamy mashed potatoes, gluten-free [gluten-free alternative], or steamed rice.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.