Coq Au Vin Recipe

Season and Dredge

Pat the chicken thighs dry with paper towels. Season evenly with 2 tsp salt and 1 tsp black pepper. Place the gluten-free flour in a shallow dish and dredge each thigh lightly, shaking off excess.

Preheat the oven to 325°F (160°C).

In a large Dutch oven or ovenproof heavy pot, heat 2 tbs olive oil and 1 tbs butter over medium-high heat until shimmering. Working in batches to avoid overcrowding, add the chicken thighs skin-side down and sear 4–5 minutes until deeply golden. Flip and brown the other side 2–3 minutes. Transfer seared thighs to a plate and set aside. Add more oil/butter between batches if needed.

Reduce heat to medium. Add remaining 1 tbs butter to the pot. Add carrots, diced onion and sliced shallots; cook stirring occasionally 6–8 minutes until softened and lightly caramelized. Add minced garlic and cook 30 seconds until fragrant.

Increase heat to medium-high and add mushrooms. Sauté until the mushrooms release their juices and begin to brown, about 5–6 minutes. Season vegetables and mushrooms lightly with a pinch of salt and pepper.

Stir in 2 tbs tomato paste and cook 1 minute to remove raw flavor. Add 1 tbs red wine vinegar and scrape up browned bits from the bottom of the pot with a wooden spoon.

Pour in 750 ml dry red wine, bring to a simmer and let reduce for 8–10 minutes until slightly concentrated (about 1/3 reduction).

Stir in 500 ml chicken stock and 1 tsp Worcestershire sauce. Add the thyme sprigs and bay leaves.

Return the seared chicken thighs with any accumulated juices to the pot, nestling them into the sauce and vegetables skin-side up. The liquid should come about two-thirds up the chicken; add a little more stock or water if necessary.

Bring to a gentle simmer on the stovetop, then cover the Dutch oven and transfer to the preheated oven. Braise 45–55 minutes, or until the chicken is very tender and an instant-read thermometer in the thickest part registers 75°C (165°F).

Transfer the chicken to a warm platter and tent with foil. Place the pot over medium-high heat on the stovetop and simmer the sauce uncovered 8–12 minutes to reduce and thicken slightly. Taste and adjust seasoning with salt and pepper.

If a glossier, slightly thicker sauce is desired without flour, whisk 1 tbs cold butter into the hot sauce off the heat (monter au beurre). Remove and discard thyme sprigs and bay leaves.

Spoon the sauce, mushrooms and vegetables over the chicken. Garnish with 2 tbs chopped fresh parsley and serve hot. Coq au Vin pairs well with mashed potatoes, polenta, or crusty (gluten-free) bread.