Gluten Free Carrot Coq au Vin

Total time2 hr

Prep time30 min

Cook time1 hr 30 min

This deeply savory braise is built on smoky bacon, seared bone-in chicken, and a rich red wine sauce that simmers down until it's thick and glossy. Sweet chunks of carrot and tender pearl onions soak up all that wine-and-broth flavor, while browned cremini mushrooms add an earthy backbone to the whole pot. Fresh thyme, bay leaf, and a good spoonful of tomato paste deepen the sauce into something dark, silky, and worth mopping up with a spoon. Everything braises low and slow in one pot until the chicken is fall-apart tender and the vegetables have practically melted into the gravy. Finished with a scatter of fresh parsley, this is the kind of cozy, French-bistro classic that works beautifully for a gluten free table without losing any of its rustic charm.

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Ingredients

4 servings

4 oz thick-cut bacon or lardons, cut into ½-inch pieces
Oscar Mayer Naturally Hardwood Smoked Thick Cut Bacon Oscar Mayer Fully Cooked Thick Cut Bacon Slices Box - 2.52 Oz Wright Brand Applewood Thick Cut Bacon Smithfield Naturally Hickory Smoked Thick Cut Bacon - 16 Oz Boars Head Butcher Craft Thick Cut Bacon - 20 Oz
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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
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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