This gluten free coq au vin recipe is ready in 90 minutes and is a great gluten free chicken dinner everyone will love! Serve over rice, pasta, or au gratin potatoes, and a nice side salad for a full meal. This classic French recipe gets a modern twist with this fast quick cooking coq au vin.
We absolutely love French cooking on our homestead! My Beef Bourguinon recipe with my dad’s au gratin potatoes is our ultimate special occassion meal, and this coq au vin is right up there on our list. This simple (relateively quick cooking) coq au vin is a wonderful way to prepare a whole chicken for dinner. Cut up the chicken, simmer it in a rich red wine sauce with vegetables, and dinner is served. Is this authentic coq au vin? Welllll not really, but if you have the time to make Julia Child’s version, by all means! This quick coq au vin recipe is perfect when you open the fridge at 4:30 and want a fancy dinner ready by 6. That’s the beauty of this easy chicken dinner, the whole family will love.
This Quick Chicken Coq Au Vin Recipe Is:
- Earthy
- Rich
- Loaded with vegetables
- Flavorful
- A great recipe for a whole chicken
- Hearty
- Satisfying
- Gluten free
Enjoying The Best Recipes from France
Brett and I went to France 5 years ago now (feels like yesterday) and the food was the best part. We stayed in Lyon for most of our time in France, and also traveled around Switzerland too. And let me tell you, we still dream about the little French bistros in Vieux Lyon. 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 restraunts every day… but we went back to Le Un Deux Trois multiple times it was SO good. Ever since that trip, we love finding amazing French restaurants in our area in New England, and making French recipes at home like this amazing coq au vin.
What’s In This Simple Gluten Free Coq Au Vin Recipe?
- A whole 3 to 4 lb chicken, cut into 8 parts
- Red Wine
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Onion
- Carrots
- Potatoes
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
- 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!
- 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 🙂
- 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.
- Gluten Free Flour: this fantastic gluten free flour acts as a thickening agent (like a roux) in this chicken dish.
A Whole Chicken Coq Au Vin Ready in 90 Minutes!?
Yes, this chicken will be on your table in no time. The first 30 minutes of cooking are a bit labor intensive… and the last hour is just letting the chicken summer in the red wine sauce. It’s mostly hands-off cooking, which is fine by me! You can prep any side dishes or a salad in that time. Speaking of French cooking, this great Salade Lyonnaise recipe would pair wonderfully with this chicken too.
How Do I Make This Easy French Red Wine Chicken Stew Recipe?
In a dutch oven, heat the olive oil. Place the chicken skin-side down and cook on each side until brown (about 5 minutes per side). Remove chicken from pot, and place on a plate to set aside.
In the pot, saute the onion, carrots, and potatoes for 7 or 8 minutes over medium low heat. Onions should be softened and starting to brown. Add salt, pepper, chicken stock, bay leaves, herbes de Provence, and red wine. Bring to a boil, and place chicken back into the pot. Make sure the chicken is fully covered by wine and chicken stock. Simmer with 30 minutes with the lid on, then remove lid and simmer for an additional 30 minutes.
If sauce needs thickening, whisk the flour into the sauce and allow to cook for an additional 10 minutes. Discard the bay leaves, and serve over rice or pasta, or with a side of au gratin potatoes.
Other Easy French Recipes You’ll Love!
Get the Same Ingredients I Use For My French Red Wine Chicken Stew Recipe:
As always, if you make this gluten free coq au vin chicken recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Coq au Vin (Gluten Free)
This easy coq au vin recipe is ready in 90 minutes and is a great gluten free chicken dinner everyone will love! Serve over rice, pasta, or au gratin potatoes, and a nice side salad for a full meal. This classic French recipe gets a modern twist with this fast quick cooking coq au vin.
Ingredients
- 1 3 to 4 lb chicken cut into 8 parts
- 2 cups red wine
- 2 tablespoons olive oil
- 1 sweet onion sliced
- 4 carrots sliced diagonally
- 6 potatoes diced
- 1 teaspoon Himalayan sea salt
- 1 teaspoon freshly ground Tellicherry Black Pepper
- 4 cups chicken stock
- 2 bay leaves
- 1 teaspoon Herbes de Provence
- 3 tablespoons flour gluten free
Instructions
- In a dutch oven, heat the olive oil. Place the chicken skin-side down and cook on each side until brown (about 5 minutes per side). Remove chicken from pot, and.place on a plate to set aside.
- In the pot, saute the onion, carrots, and potatoes for 7 or 8 minutes over medium low heat. Onions should be softened and starting to brown. Add salt, pepper, chicken stock, bay leaves, herbes de provence, and red wine. Bring to a boil, and place chicken back into the pot. Make sure the chicken is fully covered by wine and chicken stock. Simmer with 30 minutes with the lid on, then remove lid and simmer for an additional 30 minutes.
- If sauce needs thickening, whisk the flour into the sauce and allow to cook for an additional 10 minutes. Discard the bay leaves, and serve over rice or pasta, or with a side of au gratin potatoes.
Nutrition
Calories: 511kcalCarbohydrates: 40gProtein: 27gFat: 22gSaturated Fat: 6gTrans Fat: 1gCholesterol: 85mgSodium: 572mgPotassium: 1206mgFiber: 5gSugar: 6gVitamin A: 5264IUVitamin C: 36mgCalcium: 57mgIron: 3mg
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Love this tasty dish