Eosinophilic Esophagitis Friendly Dutch Oven Coq au Vin
Total time2 hr
Prep time30 min
Cook time1 hr 30 min
4.6(15)
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Learn more →Ingredients
4 servings
- 3 ½ lb bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 tsp kosher salt
- 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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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.
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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