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Low FODMAP coq au vin
Stews are delicious in the winter and also perfect to serve as a main course at Christmas dinner.
Today I made a delicious French classic: low FODMAP coq au vin. Literally it means rooster in wine.
Traditionally this recipe is made with red wine, chicken, bacon, and mushrooms. I made a low FODMAP version of it!
How to make low FODMAP coq au vin
I make the low FODMAP coq au vin in my slow cooker. I have a CrockPot Express. That is a pressure cooker and slow cooker in one.
I think it is ideal for this kind of dish. Because you put everything in, you turn it on and then you can let it stew for hours, without having to worry about it.
I make the coq au vin with chicken legs, bacon, red wine and low FODMAP broth. For vegetables I use carrots and oyster mushrooms.
Oyster mushrooms are, besides canned mushrooms, the only mushrooms that are low FODMAP in somewhat larger quantities, which is why I use them.
In terms of seasonings, I also add thyme, rosemary, bay leaves, and the green part of spring onion to the coq au vin.
Making the recipe is just a matter of briefly frying the vegetables and browning the meat. Then everything goes in the slow cooker for 6 hours.
You can also make the coq au vin in a large roasting pan. Then you just follow the recipe and after browning the chicken legs, add all the ingredients to the chicken legs in the pan. Add the red wine and the stock.
Bring everything to the boil and then turn the heat down a bit and let the coq au vin stew for 1.5 hours.
Feel like some more stew recipes?
Then also try out these recipes:
- Low FODMAP boeuf bourguignon
- Low FODMAP slowcooker rendang
- Low FODMAP beef stew (hachee)
- Low FODMAP vegetarian shepherd’s pie
Low FODMAP coq au vin
- Total Time: 6 hours 30 min
- Servings: 4 hours 1x
- Diet: Gluten Free
Description
Low FODMAP coq au vin. Chicken in red wine sauce with carrots, oyster mushrooms, bacon and herbs. Gluten-free and lactose-free.
Ingredients
- 1.5 kg (3.3 pounds) chicken legs
- 500 ml (2 cups) red wine
- 250 ml (1 cup) low FODMAP stock
- 250 g (8.8 oz) oyster mushrooms
- 1.5 tsp fresh thyme
- 1.5 tsp fresh rosemary
- 100 g (3.5 oz) bacon strips
- 300 g (10.6 oz) carrots
- 2 bay leaves
- 2 stalks of spring onion, only the green part
- Salt and pepper to taste
Instructions
- Pat the chicken dry and sprinkle with salt and pepper.
- Cut the carrots into small slices. Cut the oyster mushrooms into pieces.
- Make the stock with low FODMAP stock.
- Fry the bacon in a frying pan for a few minutes. Add the carrots and oyster mushrooms and fry for about 4 minutes.
- Add a little oil to the pan if necessary and brown the chicken legs on all sides for about 5 minutes. They do not have to be cooked yet.
- Put the mixture of bacon and vegetables in the slow cooker. Place the chicken legs on top. Then add 1.5 tsp fresh thyme, 1.5 tsp fresh rosemary, 2 bay leaves, and the green of 2 stalks of spring onion.
- Pour in 500 ml red wine and 250 ml stock.
- Cook for 6 hours on low setting. Serve the coq au vin with, for example, some low FODMAP mashed potatoes or potato croquettes.
Without a slow cooker
- Follow the above up to and including step 5, but do this in a large frying pan.
- Add the bacon and vegetables back to the chicken.
- Then add 1.5 tsp fresh thyme, 1.5 tsp fresh rosemary, 2 bay leaves, and the green of 2 stalks of spring onion. Deglaze with 500 ml red wine and 250 ml stock.
- Bring to a boil, then turn the heat down a bit and put a lid on the pan. Let the coq au vin stew for 1.5 hours.
- Prep Time: 30 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slowcooker
- Cuisine: French
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