Low Iodine Coq au Vin
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Learn more →Ingredients
4 servings
- 4 oz thick-cut bacon or lardons, cut into ½-inch pieces
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
- salt and pepper, to taste
- 2 tbsp unsalted butter, divided
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 cup frozen pearl onions, thawed
- 3 cloves garlic, 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
- 4 sprigs fresh thyme
- 2 bay leaves
- 8 oz cremini mushrooms, quartered
- 1 tbsp all-purpose flour
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Set a Dutch oven over medium heat. Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is lightly 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 pieces thoroughly dry with paper towels and season generously on all sides with salt and pepper. Increase the heat to medium-high. Working in batches to avoid crowding, sear the chicken skin-side down in the bacon fat until the skin is deep golden brown and releases easily from the pot, about 5–6 minutes per side. Transfer the seared chicken to the plate with the bacon.
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