Gluten-Free Coq au Vin Recipe

By: Gillian on May 4, 2011

Sounds fancy, but what the heck is it?  Well, Coq au Vin (pronounced “cock au vahn”) is a French dish and means “Rooster in Wine”.  However, regular bone-in chicken thighs or breasts can be used.  There are quite a few ingredients needed but it is quite easy to make and the end result makes a very special dinner when served with boiled or mashed potatoes and a cooked green vegetable on the side.   I have adjusted a traditional recipe to make it gluten-free.

4 chicken thighs or breasts (bone-in, with or without skin)
3-4 Tbs vegetable oil
Cornstarch for coating meat
4 strips of bacon, chopped
1 medium onion, chopped
2 garlic cloves, finely chopped
8 small white onions, peeled (or 1/2 cup chopped onion)
1/4 tsp dried thyme
1/4 cup fresh parsley, finely chopped
1 bay leaf
1 cup of dry red wine
1 cup gluten-free chicken stock
6 white mushrooms, sliced
1 1/2 Tbs cornstarch
1/4 cup water
Salt & black pepper

Wash chicken pieces with water and pat dry with paper towels.   Sprinkle salt and pepper over both sides of chicken and coat with cornstarch.  Add 3-4 Tbs vegetable oil to a large pan over medium heat; add chicken pieces and brown on both sides.  Remove chicken to a plate.   Add the bacon, onion and garlic to the remaining oil in the pan and cook, with stirring, until just colored.  Add back the chicken and add the small onions, thyme, parsley, bay leaf, wine and stock.  Bring to a boil, cover with lid and then reduce to simmer for 1 hour.  Add mushrooms and cook for another 20 min.   To thicken, mix the cornstarch with 1/4 cup of water to make a thin slurry; add this to the pan with stirring and bring to a boil (more cornstarch slurry can be made and added if further thickening is needed).   Remove bay leaf and adjust for taste with salt and pepper before serving.

4 servings