Eosinophilic Esophagitis Friendly Carrot Coq au Vin

Total time2 hr

Prep time30 min

Cook time1 hr 30 min

4.7

(16)

Eosinophilic Esophagitis Friendly Carrot Coq au Vin

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Ingredients

4 servings

4 oz thick-cut bacon or lardons, cut into ½-inch pieces
3 ½ lb bone-in, skin-on chicken pieces (thighs and drumsticks)
1 tsp kosher salt
½ tsp black pepper, freshly ground
2 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely chopped
2 medium carrots, peeled and cut into 1-inch pieces
4 garlic cloves, minced
2 tbsp tomato paste
1 bottle (750 ml) dry red wine (such as burgundy, pinot noir, or côtes du rhône)
1 cup low-sodium chicken broth
3 sprigs fresh thyme
2 bay leaves
8 oz cremini mushrooms, quartered
1 cup frozen pearl onions, thawed

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Cook the bacon pieces in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pieces are browned and crisp, about 8 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the pot.
2
Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and pepper. Dust lightly with the flour, shaking off any excess.

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