Eosinophilic Esophagitis Friendly Classic Coq au Vin
Total time1 hr 40 min
Prep time25 min
Cook time1 hr 15 min
4.8(14)
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Learn more →Ingredients
4 servings
- 4 oz thick-cut bacon or lardons, cut into ½-inch pieces
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 2 tbsp all-purpose flour
Chef's tipChoose 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. - 1 tbsp olive oil
- 1 cup frozen pearl onions, thawed
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 bottle (750 ml) dry red wine, such as burgundy or pinot noir
- 1 cup low-sodium chicken broth
- 3 sprigs fresh thyme
- 2 bay leaves
- 8 oz cremini mushrooms, quartered
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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 6–8 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the pot.
- 2
Pat the chicken thighs and drumsticks 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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