Gluten-Free Coq au Vin

Indulge in the rich, savory flavors of this Gluten-Free Coq au Vin, a timeless French classic reimagined for those with gluten sensitivities. Tender bone-in chicken thighs and drumsticks are simmered in a luxurious sauce of Burgundy wine, gluten-free chicken stock, and aromatic herbs, creating a comforting dish that's perfect for a cozy dinner. The addition of thick-cut bacon, caramelized vegetables, earthy mushrooms, and sweet pearl onions brings depth and texture to every bite. This hearty, one-pot recipe is thickened with gluten-free all-purpose flour, ensuring a silky sauce without compromising dietary needs. Serve with your favorite gluten-free bread or a side of your choice for an unforgettable, wholesome meal that's as elegant as it is satisfying.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In the same pot, add diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside with the chicken.

Step 3

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.

Step 4

Mix in the tomato paste and cook for 2 minutes, letting the tomato paste slightly caramelize.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Once cooked, remove the thyme sprigs and bay leaves. Adjust seasoning with salt and pepper to taste.

Step 10

Garnish with freshly chopped parsley before serving. Serve hot with your favorite gluten-free bread or side dish.

Nutrition Facts

Serving size	2062.1 grams (2062.1g)

Amount per serving	% Daily Value*
Calories	2481

Total Fat 169.20g	217%
Saturated Fat 45.70g	229%
Polyunsaturated Fat 2.70g
Cholesterol 556mg	185%
Sodium 6871mg	299%
Total Carbohydrate 86.50g	31%
Dietary Fiber 16.60g	59%
Total Sugars 32.30g
Protein 163.90g	328%

Vitamin D 46IU	230%
Calcium 314mg	24%
Iron 12mg	66%
Potassium 3936mg	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.

Source of Calories

Fat: 60.3%

Protein: 26.0%

Carbs: 13.7%