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Gluten-Free Coq au Vin with Mushroom and Bacon Bits
This delicious gluten-free coq au vin with mushroom and bacon bits is a hearty and flavorful French classic. The combination of mushrooms, bacon, and flavorful herbs creates a delectable dish that can be served for a special dinner or as an easy weeknight meal.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 strips bacon, diced
- 8 ounces mushrooms, sliced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/2 cup dry white wine
- 2 cups gluten-free chicken broth
- 1 bay leaf
- 2 tablespoons gluten-free all-purpose flour
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper to taste
- 2 tablespoons chopped parsley, for garnish
Directions:
- Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the bacon and cook until crispy, about 5 minutes. Add the mushrooms and cook until softened, about 5 minutes. Add the thyme, rosemary, and white wine, and cook until the liquid has reduced by half, about 5 minutes.
- Add the chicken broth and bay leaf and bring to a boil. Reduce the heat to a simmer and add the chicken pieces. Simmer for 10 minutes, until the chicken is cooked through.
- Mix the flour with a few tablespoons of cold water to make a slurry. Add the slurry to the skillet and stir to thicken the sauce.
- Season with salt and pepper to taste. Serve over cooked gluten-free rice or mashed potatoes, garnished with the parsley.
- Enjoy!