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low FODMAP Coq au Vin on aqua plate with aqua napkin on blue background

Low FODMAP Coq Au Vin

We have re-created the classic and bring you Low FODMAP Coq Au Vin, with all the flavors of the traditional version: wine, bacon, mushrooms and onion-flavor.

Course: Dinner, Main Course
Cuisine: French
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Makes: 8 Servings
Calories: 585 kcal
Author: Dédé Wilson

Ingredients:

  • 3 1/2 pounds (1.6 kg) of chicken thighs and legs, skin on, bone in, patted dry
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons Low FODMAP Garlic-Infused Oil, made with olive oil
  • 3 large stems of fresh flat-leaf parsley
  • 3 stems of fresh thyme
  • 1 small sprig fresh sage, maybe 3 or 4 leaves
  • 1 bay leaf
  • 4- ounces (115 g) thick slab bacon, chopped
  • 1 cup (64 g) finely chopped scallions, green parts only
  • 1/2 cup (36 g) finely chopped leeks, green parts only
  • 3 medium carrots, trimmed, peeled and julienned
  • 1 medium celery stalk, trimmed and finely chopped
  • 1- pound (455 g) trimmed oyster mushrooms, sliced
  • 1, 750 ml bottle dry red wine
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons low FODMAP gluten-free all-purpose flour
  • Flat-leaf parsley, optional

Preparation:

  1. Season the chicken lightly with salt and pepper. Add oil to a large Dutch oven, add a few pieces of chicken to the cold pot, skin side down, allowing space in-between the pieces, and heat over medium heat until skin is nice and crispy. Flip over and cook briefly just to sear. Remove pieces and set aside and continue with remaining chicken pieces.
  2. While the chicken is browning, use a piece of butcher’s twine to tie together the parsley, thyme and sage; set aside.
  3. Once the chicken is done and set aside, add the bacon to the pot and sauté until the fat renders and it crisps up a bit. Add the scallions, leeks, carrot and celery and sauté for a few minutes until softened, but not browned. Scrape up all the bacon and chicken bits from the bottom of the pan as you sauté. Add the mushrooms and continue sautéing until mushrooms soften and cook down by about half their volume.
  4. Add the bouquet garni and the bay leaf, then add the red wine and bring everything to a boil, stirring everything together well. Nestle chicken back into pot, cover with lid just askew to allow a little bit of evaporation, and adjust heat to a simmer and cook for about 30 minutes until the chicken is tender and everything has come together well. Meanwhile use your fingertips to knead the butter and flour together to make little raisin-size balls.
  5. Remove the bouquet garni and bay leaf. Taste and adjust seasoning. Add the little butter/flour balls one by one as the mixture simmers, whisking them in well between the chicken pieces to thicken the dish. Your Low FODMAP Coq Au Vin is ready to serve with an optional garnish of parsley. Sop everything up with a crusty low FODMAP baguette.

Notes:

Tips

  • As mentioned in the headnote, you can make low FODMAP Coq au Vin with white wine, which does change the dish, creating a very different, yet still incredibly delicious dish. And since white wine is low FODMAP in the same portions, feel free to make that substitution.
  • Speaking of wine, this dish as presented is very wine-y. You do taste the wine, even though the dish has simmered. It would not be a great choice for kids or for those who avoid wine. Also, freshly made the wine flavor is quite pronounced. It mellows the next day and the following day, when I like the dish even more. If you would like to reduce the intensity of the wine flavor, substitute 1-cup (240 ml) of low FODMAP Chicken Stock for 1-cup (240 ml) of the wine.
Nutrition Facts
Low FODMAP Coq Au Vin
Amount Per Serving
Calories 585 Calories from Fat 252
% Daily Value*
Fat 28g43%
Sodium 1mg0%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 2g2%
Protein 53g106%
* Percent Daily Values are based on a 2000 calorie diet.
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