Classic Gluten Free Coq au Vin (French Braised Chicken)

Introduction

Transport your dinner guests straight to the heart of the French countryside with this exquisite Gluten-Free Coq au Vin. This iconic French braised chicken dish is a celebration of rich flavors, tender textures, and aromatic herbs, traditionally made with chicken, bacon, mushrooms, and a luxurious red wine sauce.

What many don’t realize is that Coq au Vin is naturally (or very easily made) gluten-free, making it a perfect, impressive dish for entertaining. Forget the fuss; this recipe guides you through creating a truly restaurant-worthy meal that’s surprisingly approachable and incredibly rewarding to make. It’s the ultimate elegant dinner party chicken, perfect for special occasions or a cozy weekend meal.

Why you will love this Gluten-Free Coq au Vin:

Naturally Gluten-Free: With just a few mindful choices (like omitting a flour dredge, or using a GF thickener), this classic dish fits a GF diet effortlessly.
Deep, Complex Flavors: The long, slow braise in red wine creates an incredibly rich and savory sauce.
Impressive for Guests: Coq au Vin sounds fancy, but the process is mostly hands-off, allowing you to relax while it simmers.
Make-Ahead Friendly: The flavors deepen overnight, making it perfect for preparing in advance.

Allergen Information:

This recipe is naturally Gluten-Free. It contains Dairy (butter, optional) and Alcohol (red wine, which mostly cooks off).

Ingredient Notes:

Chicken: Use bone-in, skin-on chicken pieces (thighs and drumsticks are traditional) for the best flavor and moisture. A whole cut-up chicken also works.

Red Wine: Choose a dry, medium-bodied red wine like Burgundy, Pinot Noir, or Cabernet Sauvignon. Don’t use “cooking wine”—if you wouldn’t drink it, don’t cook with it!

Bacon: Thick-cut bacon adds essential smoky flavor and fat for cooking.

Mushrooms: Cremini (baby bella) mushrooms are ideal. Pearl onions are also traditional and add a lovely sweetness.

Brandy (Optional): A splash of brandy flamed at the beginning (flambé) adds an extra layer of sophisticated flavor.

Gluten-Free Flour (Optional Thickener): Traditionally, a little flour is used to dredge the chicken or thicken the sauce. For a GF version, you can omit the dredge entirely or use a cornstarch slurry at the end if you prefer a thicker sauce.

A Note From My Kitchen

The beauty of Coq au Vin lies in the gradual building of flavors. Don’t rush the browning of the bacon and chicken—this creates the essential fond (brown bits on the bottom of the pan) that forms the foundation of your rich sauce. The alcohol in the wine cooks off during simmering, leaving behind its wonderful complex flavor. If you’re concerned about alcohol, choose a low-alcohol wine or simmer the wine separately for 10-15 minutes before adding to the dish.

How to Make Gluten Free Coq au Vin (Step-By-Step)

Prep Chicken: Pat chicken pieces dry and season generously with salt and pepper.
Cook Bacon: Cook bacon until crisp. Remove bacon, reserving the rendered fat in the pan.
Brown Chicken: Sear chicken pieces in the bacon fat until golden brown on all sides. Remove from pan.
Sauté Aromatics: Add onions, carrots, and mushrooms to the pan; sauté until softened.
Deglaze & Simmer: Add brandy (if using) and ignite (carefully!), or just add the red wine. Scrape up the browned bits from the bottom of the pan. Add chicken broth, tomato paste, herbs, and the browned chicken back to the pan.
Braise: Bring to a simmer, then cover and transfer to the oven (or continue simmering on the stovetop) for 45-60 minutes, or until chicken is very tender.
Finish: Stir in the reserved crisp bacon. Adjust seasoning. If desired, thicken the sauce with a cornstarch slurry.

Tips For Success

Don’t Skimp on Wine Quality: The wine is a star ingredient here. Use one you genuinely enjoy drinking.
Dry Chicken for Browning: Patting the chicken very dry is crucial for achieving a good sear, which locks in flavor and creates a delicious crust.
Low and Slow: Braising is about gentle, even cooking. A low oven temperature (or very gentle stovetop simmer) ensures the chicken remains tender and absorbs all those lovely flavors.
Resting is Key: A short rest after cooking allows the juices in the chicken to redistribute, making it extra succulent.

Try these tasty flavor variations:

Herbs de Provence: Substitute the individual herbs for a blend of Herbs de Provence for an authentic French twist.
Cognac Flambé: For an extra layer of flavor, after sautéing the aromatics, add $1/4$ cup of cognac or brandy and carefully ignite it with a long match or lighter. Let the flames die down before adding the wine.
Root Vegetables: Add small chunks of potatoes or parsnips during the last 30 minutes of braising for a more complete one-pot meal.

Frequently Asked Questions:

What should I serve with Coq au Vin? Creamy mashed potatoes, crusty GF bread (for soaking up the sauce), or simple steamed green beans are perfect accompaniments.
Can I make this dairy-free? Yes, simply use a dairy-free butter substitute for searing, or use olive oil.
How long does Coq au Vin last in the refrigerator? It’s even better the next day! Store in an airtight container for up to 3-4 days.

More Gluten Free Chicken Recipes:

GF Lemon Herb Roasted Chicken
Creamy GF Chicken and Mushroom Skillet
Easy GF Sheet Pan Chicken Fajitas

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Gluten Free Coq au Vin

Equipment

Large Dutch oven or oven-safe pot with a lid
Tongs
Meat thermometer

Ingredients 1x2x3x

4 slices thick-cut bacon, chopped
2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks), patted very dry
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp olive oil (or reserved bacon fat)
1 cup pearl onions (fresh or frozen, thawed) or 1 medium yellow onion, chopped
2 carrots, peeled and sliced
8 oz cremini mushrooms, halved or quartered
2 cloves garlic, minced
1/4 cup brandy or cognac (optional, for flambé)
1 (750ml) bottle dry red wine (Pinot Noir, Burgundy, Cabernet Sauvignon)
1 cup chicken broth
2 Tbsp tomato paste
2 sprigs fresh thyme
1 fresh bay leaf
2 Tbsp chopped fresh parsley (for garnish)
1-2 Tbsp cornstarch slurry (1 part cornstarch to 1 part cold water) for thickening, optional

Instructions

Cook Bacon: In a large Dutch oven over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside. Reserve 1-2 tablespoons of bacon fat in the pot.
Brown Chicken: Season chicken pieces with salt and pepper. Increase heat to medium-high. Sear chicken in the hot bacon fat (add olive oil if needed) until golden brown on all sides (3-4 minutes per side). Remove chicken and set aside.
Sauté Aromatics: Add pearl onions (or chopped onion) and carrots to the pot. Sauté for 5-7 minutes until softened. Add mushrooms and garlic; cook for another 3-4 minutes.
Deglaze (Optional Flambé): Remove the pot from heat. Add brandy (if using) and carefully ignite with a long match or lighter. Let the flames die down. Return to heat.
Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in chicken broth, tomato paste, thyme, and bay leaf. Bring to a gentle simmer.
Braise: Return the browned chicken to the pot. Cover and transfer to a preheated oven at 325F, 160C for 45-60 minutes, or until the chicken is very tender and cooked through (internal temperature 165F ,74C.
Finish: Remove from oven. Remove thyme sprigs and bay leaf. Stir in the reserved crisp bacon. If a thicker sauce is desired, bring the sauce to a simmer on the stovetop and whisk in the cornstarch slurry until thickened to your liking.
Serve: Garnish with fresh parsley and serve hot with mashed potatoes or GF crusty bread.

Notes

Make Ahead: Coq au Vin tastes even better the next day. Reheat gently on the stovetop.
Wine Choice: The quality of your wine directly impacts the flavor. A dry, fruit-forward red is best.

SPECIAL NOTE

If you are sensitive to sulfites, look for organic or low-sulfite red wine options. The long cooking process reduces the alcohol content significantly, but the wine’s flavor remains key.

Nutrition

(Note: This nutritional analysis is an estimate for one serving, assuming 6 total servings, using bone-in chicken thighs and drumsticks.)

Nutrient	Amount per Serving (Estimated)
Calories	450 kcal
Protein	40 g
Fat	25 g
Saturated Fat	8 g
Carbohydrates	10 g
Fiber	2 g
Sugar	4 g
Cholesterol	140 mg
Sodium	650 mg

Nutrition Disclaimer

All nutritional information provided is an estimate based on third-party calculators and assumes 6 equal servings. Values may vary significantly depending on the cut of chicken used (skin on/off), fat rendered from bacon, specific wine chosen, and whether brandy or a thickener is included. This information is for general guidance only.