Coq au Vin – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Season the chicken pieces with the salt and black pepper.
2. 2
   Spread the flour on a plate and roll the chicken pieces in it on all sides, to a thin, even layer.

   Plate
3. 3
   Heat the oil in a wide pot and brown the chicken pieces 4–5 minutes on all sides. Remove to a plate.

   ⚙ Pan-fryingStoveWide, shallow pot

   💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4. 4
   Add the shallots to the oil left in the wide pot and fry for 5–8 minutes, stirring, until the shallots turn golden.

   ⚙ Adding to the hot fat and fryingStoveWide, shallow pot

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5. 5
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove
6. 6
   Add the mushrooms and fry 3 minutes, stirring, until the mushrooms release their liquid and it evaporates.

   ⚙ Adding to the hot fat and fryingStove
7. 7
   Add the tomato paste and fry 1 minute, stirring.

   ⚙ Adding to the hot fat and fryingStove
8. 8
   Add the wine, stock, bay leaves and thyme and bring to a boil.

   Stove
9. 9
   Return the chicken pieces to the pot.
10. 10
    Turn down to low, cover and simmer 45–50 minutes, until the chicken pieces soft.

    ⚙ SimmeringStoveLid

    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
11. 11
    Remove the bay leaves and thyme sprigs from the pot.
12. 12
    Serve with the parsley and with country bread.