This gluten free Coq au Vin Blanc with Pomme Puree is the most comforting and delicious recipe to make from celebrating to just making dinner fun again. It comes together easily and is packed with nourishing ingredients too!
Coq au Vin is a classic French dish that is essentially chicken braised in wine with herbs and garlic accompanied by veggies. This recipe is the “Blanc” version that uses white wine instead of red making it a perfect comforting meal truly any time of year. It’s paired here with Pomme Puree which is comparable to a silky smooth and thinner mashed potato that coats the bottom of the dish. Everything together is fresh, delicious and again, so comforting. Plus, it sounds and tastes super fancy but is actually pretty easy to make!
Here’s how I make mine!
Coq au Vin Blanc with Pomme Puree
What you’ll need:
Coq au Vin Blanc:
- Olive Oil or Avocado Oil
- Bone-In Chicken Thighs
- Pancetta or Bacon
- Carrots
- Celery
- Shallots
- Garlic
- Dry White Wine (Chardonnay or Sauvignon Blanc)
- Chicken Broth or Bone Broth
- Gluten Free Flour (I use Bob’s Red Mill)
- Heavy Cream
- Thyme
- Rosemary
- Sage
- Salt & Pepper
Pomee Puree:
- Yukon Gold Potatoes
- Milk
- Garlic
- Butter
- Salt
Hungry for more?
I adore French food and culture. For some more French dining inspiration and recipes, click the below links!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
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Ingredients
Method
- Pat dry chicken as best you can to help crisp the skin.
- Preheat the oven to 375℉.
- In a braiser over medium, cook the pancetta or bacon in olive oil or avocado oil.
- Once cooked, remove it using a slotted spoon and place it to dry out on a paper towel lined plate.
- Leaving around 1 tbsp of fat leftover in the pan, carefully remove the rest.
- Braise each chicken thigh in the pan until golden, then remove and set aside.
- Add the carrots, celery and shallot and cook until soft (3 minutes or so).
- Then add in the garlic and sauté for 2-3 minutes.
- Sprinkle in the flour and toss until everything is combined.
- In batches, slowly add in the wine and broth or bone broth and stir as you go.
- Add in salt and pepper, then simmer for 4 minutes.
- Add in the pancetta and the herbs tied together with cooking twine.
- Then add in the chicken, braised side up into the pan.
- Bake for 45 minutes uncovered.
- Remove the chicken from the pan, stir in the cream until combined, then add the chicken back in.
- These can be made while the Coq au Vin Blanc bakes!
- Place the peeled potatoes in a pot and cover with water, just hitting the top of the potatoes. Bring the water to a boil, then reduce the heat to medium/low.
- Cover with a lid and cook for 25-30 minutes (small potatoes) or 30-35 (med-large potatoes), or until fork tender.
- Drain the potatoes and place them back into the pot. Rice the potatoes using a potato ricer (you can also just mash them!), then slowly add in the milk, mixing with each addition. Stop when the texture is silky and smooth. Note that these are thinner than mashed potatoes, but feel free to make them whatever consistency you wish!
- Add in the butter, garlic and a generous amount of salt and mix together until combined.
- Plate the Coq au Vin Blanc and Pomme Puree together and enjoy!
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