Gluten Free Coq au Vin

Ingredients:

• 24 to 30 pearl onions, peeled* and root ends trimmed
• 4 chicken thighs and 4 legs
• Salt and pepper, for chicken
• 1/4 to 1/2 cup Carla's Gluten Free All-Purpose Flour Recipe
• 2 Tablespoons water
• 6 oz. gluten free bacon cut into 1-inch strips (Hormel Black Label or Applegate natural)
• 8 oz. button mushrooms, whole or halved
• 1 Tablespoon olive oil or butter, if needed
• 2 (750-ml) bottles red wine, divided (Burgundy is traditional, may use Pinot Noir)
• 2 Tablespoons tomato paste (or GF hoisin sauce, for tomato-free)
• 1 medium onion, quartered
• 2 stalks celery, cut into 2-inch chunks
• 2 medium carrots, cut into chunks
• 3 cloves garlic, crushed
• 6 to 8 sprigs fresh thyme
• 1 large bay leaf
• 2 cups low-sodium gluten-free chicken broth (Herb Ox, Better Than Bouillon, O Organics)

Instructions:

1. Season the chicken with salt and pepper. Place the flour in a resealable storage bag; and working in batches, add chicken and shake.  Transfer chicken from the bag to a metal rack.
2. Fry bacon until it is crispy on all sides. Transfer to a paper-towel-lined plate to drain; and reserve skillet and bacon grease.
3. In the same skillet, add pearl onions, season with salt and pepper, and saute until brown and tender, about 10 minutes. Transfer onions to a bowl; and set aside.
4. In the same skillet, brown the chicken on all sides. (If working with a lot of chicken, work in batches. This aides in browning.) Transfer the chicken to a cast iron, 7-quart Dutch oven.
5. To the same skillet, add mushrooms. (If you don't have enough bacon grease left, add some oil or butter.) Saute until the liquid stops draining from the mushrooms and evaporates in the skillet, about 5 minutes. Add the the onions, mushrooms and pork to a large dish and refrigerate until ready to use.
6. Remove bacon grease from the skillet. Deglaze the skillet by adding 1 cup of the wine, and scrape the stuck on bacon from the bottom of the skillet. Pourthe leavings and wine over the chicken in the Dutch oven.
7. Add the chicken stock, tomato paste, onions, carrots, celery, garlic, thyme, and bay leaf. Add the remaining wine; cover the Dutch oven; and refrigerate overnight.
8. The following day, preheat your oven to 325ºF.
9. Place the Dutch oven on the center shelf of your oven for 2 to 2 1/2 hours, or until tender. Stir occasionally and check for tenderness starting at 2 hours. (You want it to simmer, not boil, the entire time.)
10. Once the chicken is cooked, transfer it to a heatproof bowl of baking dish. Keep it warm in the oven.
11. Using a colander, strain the sauce into a large saucepan (for chicken and vegetable to fit in, as well). Set vegetables aside. Discard bay leaf. Reduce sauce over medium heat to two-thirds. (Allow 1/3 to evaporate.) Time depends upon on how much liquid you have. It can take up to 45 minutes on medium heat. If the sauce is too thin, sprinkle in some rice flour and heat on high. Stir constantly until thickened. Add additional flour as needed. For a glossy instead of cloudy appearance, make a slurry out of cornstarch or potato starch and double the amount of water instead of flour.
12. Add onions, mushrooms, and pork to the reduces sauce; and simmer for about 15 minutes or until everything is thoroughly heated. Season to taste with additional salt and pepper. Add the warm chicken and toss gently.
13. Serve over egg noodles or rice.

Tips

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.