Gluten Free Dutch Oven Coq au Vin

Total time2 hr

Prep time30 min

Cook time1 hr 30 min

Bone-in chicken thighs and drumsticks sear skin-side down until deeply golden, then braise low and slow with crisp bacon, quartered cremini mushrooms, sweet pearl onions, and garlic in a rich red wine and broth base. The tomato paste deepens the color while the wine reduces into a glossy, savory sauce that clings to every piece of chicken. Fresh thyme and bay leaf infuse the braise as it simmers, and the sauce gets thickened at the end into something velvety enough to coat the back of a spoon. A scatter of fresh parsley brightens the finished dish right before it hits the table, straight from the Dutch oven. This classic French braise is a comforting, cold-weather dinner, and it holds up beautifully as a gluten free option for anyone building out their weeknight or weekend rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 ½ lb bone-in, skin-on chicken pieces (thighs and drumsticks)
1 tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
See all
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
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.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!