Low Sodium Dutch Oven Coq au Vin

Total time2 hr

Prep time30 min

Cook time1 hr 30 min

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Ingredients

4 servings

3 ½ lb bone-in, skin-on chicken pieces (thighs and drumsticks)
1 tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, freshly ground
6 oz thick-cut bacon or lardons, cut into ½-inch pieces
1 cup frozen pearl onions, thawed
8 oz cremini mushrooms, quartered
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
2 sprigs fresh thyme
1 bay leaf
2 tbsp unsalted butter
2 tbsp all-purpose flour

For serving

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

Instructions

1
Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and pepper.
2
Set a 5–6 qt 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 at the edges, about 6–8 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the pot.

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