Coq Au Vin (Chicken With Wine)
Jean’s Gluten-Free Low Sodium Version
This recipe can be made to suit any number of people so the amounts are per person instead of absolute. This recipe has no added salt or wheat. The onions thicken the sauce slightly.
Ingredients:
- Chicken – allow about 1/3 pound per person. For family meals you can use a whole chicken cut up or to be fancier you can get chicken breasts and cut them into bite-sized pieces.
- Onions – about one-half of a white or yellow onion per person. Add some shallots and green onions if available. This dish needs a lot of onions.
- Garlic – one whole head peeled and minced.
- Red wine – use a slightly fruity but not sweet red like a cabernet or merlot. Do NOT use cooking wine (shudder) but this wine does not have to be high quality. Do serve a high quality wine of the same family with dinner. You will need enough to cover the chicken while cooking.
- Carrots – about two per person, peeled and cut into small pieces. Cut on a slant to be fancy.
- Sliced Mushrooms – this is to taste. If your group likes mushrooms, put in a lot. If not, put in a few.
- Oregano or marjoram, thyme, bay leaf.
Directions:
- Brown the chicken in bacon grease, butter, or olive oil, set aside.
- Brown the onions, shallots, garlic and carrots in butter until onions are translucent and coming apart.
- Put chicken and onions into large pot and add red wine to cover. Add bay leaf. Bring to a boil then lower to a simmer. Cook for half an hour or so covered then uncover and simmer another half-hour or so to let some of the liquid boil off. Add herbs and mushrooms about five minutes before serving. Remove bay leaves.
Serve with roasted vegetables and crusty bread (gluten-free if necessary). Prepare yourself to receive compliments.
~~~~~
Jean Stuntz is a Professor of History at West Texas A&M university in Canyon, Texas. She is currently building a zero carbon footprint house in Mariposa eco-village in Amarillo, Texas. She has blogged intermittently at Jean’s Green Blog: Economically Green With Jean.
Leave a Reply