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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.
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While the chicken is browning, use a piece of butcher’s twine to tie together the parsley, thyme and sage; set aside.
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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.
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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.
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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.