Gluten-Free Coq Au Vin

local_grocery_store Ingredients

• 4 chicken thighs (bone-in, skin-on)
• 6 oz bacon, slices (diced)
• 8 oz mushrooms, oz (sliced)
• 10 oz pearl onions, oz (peeled)
• 2 tbsp olive oil, tablespoons
• 1/2 cup gluten-free flour, cup
• 2 cups red wine, cups
• 2 cups chicken broth, cups (low-sodium)
• 4 cloves garlic, cloves (minced)
• 2 sprigs fresh thyme, sprigs
• 1 bay leaf
• salt and pepper (to taste)

restaurant_menu Method

1. 1.Preheat the oven to 350°F.
2. 2.Season the chicken thighs with salt and pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. 3.Add the bacon to the skillet and cook until crispy. Remove the bacon from the skillet and set aside.
4. 4.Add the mushrooms and pearl onions to the skillet and cook until the mushrooms are browned and the onions are tender, about 10 minutes. Add the garlic and cook for an additional 1-2 minutes.
5. 5.Sprinkle the gluten-free flour over the vegetables and stir to combine. Cook for 1-2 minutes, or until the flour is lightly browned.
6. 6.Add the red wine, chicken broth, thyme, and bay leaf to the skillet and stir to combine. Bring the mixture to a simmer.
7. 7.Return the chicken and bacon to the skillet and spoon some of the sauce over the top of the chicken. Cover the skillet with a lid or foil and transfer to the oven.
8. 8.Bake for 1 hour, or until the chicken is cooked through and the sauce has thickened. Serve over mashed potatoes and enjoy!

lightbulb_outline Tips

• chevron_rightUse a good quality red wine for the best flavor.
• chevron_rightIf you don't have an oven-safe skillet, you can transfer the chicken and sauce to a baking dish before baking.
• chevron_rightTo make this dish dairy-free, omit the butter from the mashed potatoes and use olive oil instead.