Gluten-Free Coq au Vin with Creamy Polenta

Why You’ll Love This Recipe

• Classic French comfort, fully gluten-free with zero compromise on flavor.
• Deep, wine-rich sauce with tender chicken, smoky bacon, and sweet pearl onions.
• Two cozy serving options: buttery mashed potatoes or creamy Parmesan polenta.
• Make-ahead friendly—tastes even better the next day.

Grocery List

• Produce: Yukon Gold potatoes; cremini mushrooms; frozen peeled pearl onions; garlic; fresh thyme; fresh parsley (optional); bay leaves
• Dairy: Unsalted butter; whole milk (or heavy cream); Parmesan cheese (for polenta)
• Pantry: Bone-in, skin-on chicken thighs/drumsticks; gluten-free bacon; dry red wine; gluten-free low-sodium chicken stock; tomato paste (gluten-free); olive oil; cornstarch; kosher salt; black pepper

Full Ingredients

Gluten-Free Coq au Vin

• 3 lb bone-in, skin-on chicken thighs and/or drumsticks, patted dry
• 1 1/2 tsp kosher salt, plus more to taste
• 3/4 tsp freshly ground black pepper
• 6 oz gluten-free bacon, diced
• 1 tbsp olive oil (only if pan looks dry)
• 4 cloves garlic, minced
• 1 tbsp gluten-free tomato paste
• 2 cups dry red wine (such as Pinot Noir or Côtes du Rhône; wine is naturally gluten-free)
• 1 cup gluten-free low-sodium chicken stock
• 4 fresh thyme sprigs
• 2 bay leaves

Mushrooms and Pearl Onions

• 8 oz cremini mushrooms, halved or quartered if large
• 12 oz frozen peeled pearl onions (no need to thaw)
• 2 tbsp unsalted butter
• 1/4 tsp kosher salt and a pinch of pepper

To Finish the Sauce

• 2 tsp cornstarch mixed with 2 tbsp cold water (gluten-free slurry)
• Chopped fresh parsley, for garnish (optional)

Buttery Mashed Potatoes (Gluten-Free)

• 3 lb Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 6 tbsp unsalted butter
• 3/4 cup whole milk, warmed (or 1/2 cup heavy cream + splash of water)
• 1 1/4 tsp kosher salt (adjust to taste)

Creamy Polenta (Gluten-Free)

• 1 cup medium-grind polenta (coarse cornmeal), certified gluten-free
• 4 cups water
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1/2 cup finely grated Parmesan cheese (check label for gluten-free)
• 3/4 tsp kosher salt

Step-by-Step Instructions

Step 1: Season and prep

Pat the chicken dry and season all over with 1 1/2 tsp kosher salt and 3/4 tsp pepper. Mince the garlic. Halve the mushrooms and measure out the wine and stock. Place a heavy 5–6 quart Dutch oven on the stove.

Step 2: Crisp the bacon

Set the Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat renders and the bacon is crisp, 7–9 minutes. Transfer bacon to a bowl with a slotted spoon, leaving the fat in the pot. If there’s less than about 2 tbsp fat, add up to 1 tbsp olive oil.

Step 3: Sear the chicken

Increase heat to medium-high. Working in batches, sear chicken skin-side down until deeply golden, 4–5 minutes; flip and sear the second side 3–4 minutes. Transfer chicken to a plate. Pour off excess fat if more than 2–3 tbsp remain.

Step 4: Build the flavor base

Lower heat to medium. Add garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute to caramelize. Pour in the red wine and chicken stock, scraping up browned bits with a wooden spoon. Add thyme and bay leaves. Return chicken (and any juices) and half of the bacon to the pot, skin-side up. Liquid should come about halfway up the chicken; add a splash of stock if needed.

Step 5: Braise gently

Bring to a gentle simmer, then cover and cook over low heat for 45 minutes. Uncover and simmer 10–15 minutes more to reduce slightly. The chicken should be very tender and nearly falling off the bone.

Step 6: Brown mushrooms and pearl onions

While the chicken braises, heat a large skillet over medium-high. Melt the butter, then add mushrooms and frozen pearl onions. Cook, undisturbed, 2–3 minutes to get color, then sauté until browned and tender, 6–8 minutes total. Season with 1/4 tsp salt and a pinch of pepper. Set aside.

Step 7: Finish the sauce

Stir the mushrooms and onions into the Dutch oven. Mix the cornstarch with cold water, then drizzle into the simmering sauce and cook 2–3 minutes until glossy and lightly thickened. Taste and adjust salt and pepper. Sprinkle in the remaining crisp bacon and a handful of chopped parsley if using. Remove thyme stems and bay leaves.

Step 8: Make the mashed potatoes or polenta, then serve

For mashed potatoes: Cover potatoes with cold water in a pot, add 1 tbsp salt, and boil until very tender, 15–18 minutes. Drain, then mash with butter and warm milk. Season to taste. For polenta: Bring 4 cups water and 1 cup milk to a simmer with 3/4 tsp salt. Whisk in polenta; reduce heat to low and cook, whisking often, 25–30 minutes until creamy. Off heat, stir in butter and Parmesan. To serve, spoon a bed of mashed potatoes or polenta into warm shallow bowls and ladle the coq au vin over the top.

Pro Tips

• Use a dry, medium-bodied red wine like Pinot Noir or Côtes du Rhône for balance without overpowering the chicken.
• Keep the braise at a gentle simmer—just a few lazy bubbles—so the chicken stays tender.
• For a silky sauce, thicken with cornstarch at the very end; it keeps the dish gluten-free and glossy.
• Check labels: bacon, stock, and tomato paste should be verified gluten-free. Wine is naturally gluten-free, but when in doubt, choose brands you trust.
• Prefer an oven braise? After Step 4, cover and bake at 325°F for 50–60 minutes, then finish on the stove (Steps 6–7).

Variations

• Coq au Vin Blanc: Swap red wine for dry white wine (like Chardonnay), add 1 sliced leek with the garlic, and finish with a squeeze of lemon.
• Pressure Cooker: After searing, pressure cook chicken in wine/stock for 12 minutes on High; natural release 10 minutes. Finish with sauté mode, adding mushrooms/onions and thickening with slurry.
• Dairy-Free Serving: Use olive oil in place of butter and serve over olive oil mashed potatoes or dairy-free polenta made with stock and a splash of almond milk.

Storage & Make-Ahead

Coq au vin improves overnight. Cool, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop until steaming, adding a splash of stock if needed. Mashed potatoes keep 3 days; rewarm with extra milk. Polenta firms as it chills—reheat with water or stock, whisking until creamy again.

Nutrition (per serving)

Approximate for 1/6 of recipe with mashed potatoes: 640 calories; 36 g protein; 48 g carbohydrates; 28 g fat; 4 g fiber; 780 mg sodium. Estimates only; actual values vary by ingredients and portion size.