Remove chicken from pot, and place on a plate to set aside. Place the chicken skin-side down and cook on each side until brown (about 5 minutes per side).
#RECIPE FOR COQ AU VAN FREE#
Gluten Free Flour:this fantastic gluten free flour acts as a thickening agent (like a roux) in this chicken dish.Ī Whole Chicken Coq Au Vin Ready in 90 Minutes!?.Herbes de Provence : my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.Bay Leaves: I always add bay leaves to every bean soup I make… it gives the soup a je ne sais quoi which is savory and delicious! When I lived in California I had laurel bay trees in my backyard, and I used to pick the dried leaves… now I buy these online 🙂.Chicken Stock: if you can, homemade chicken stock is the way to go… if you can’t, then I’d recommend this great organic variety!.For the quality of oil you get, it’s an excellent value, I would highly recommend! Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive so I keep a few liters stocked up in my pantry.Red Wine – make sure you get one that is certified gluten free.A whole 3 to 4 lb chicken, cut into 8 parts.I stock up on healthy pantry staples with Thrive Market – they have a fantastic selection of organic pantry items, natural beauty & home products, and great foods for a fraction of grocery store prices! You can save 30% off your first order, and get a $60 free gift by signing up. There was one in particular we loved, called Le Un Deux Trois which was hands down the best! In our week in France we tried new restaurants every day… but we went back to Le Un Deux Trois multiple times it was SO good.Įver since that trip, I love making gluten free French recipes at home like this amazing coq au vin. And let me tell you, we still dream about the little French bistros in Vieux Lyon. We stayed in Lyon for most of our time in France, and also traveled around Switzerland too. We went to France 5 years ago now (feels like yesterday) and the food was the best part.
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