Gluten-Free Braised Chicken with Brandy, Bacon & Vegetables Recipe
Inspired by coq au vin, this colorful gluten-free dish balances the earthiness of mushrooms, bittersweet notes of Brussels sprouts and smokiness of bacon. Feel free to use any type of mushroom. If you don’t eat pork, omit the bacon—just swap in oil or butter to cook the chicken and use a bit more salt.
6 whole bone-in skinless chicken legs (4½ pounds)
½ cup + 1 tablespoon gluten-free flour blend of choice
1¼ teaspoons coarse salt, divided
14 grinds black pepper, divided
¼teaspoon ground nutmeg
12 ounces center-cut, uncured smoked bacon, cut into ½-inch pieces (about 2 cups)
4½ cups ½-inch diced peeled celeriac (about 1)
1¾ cups ½-inch peeled carrot slices (about 6 small carrots)
1 yellow onion, halved and cut into ½-inch slices
6 cloves garlic
2 tablespoons tomato paste
¾ cup brandy
1 cup low-sodium gluten-free chicken broth
1 teaspoon honey
1½ pounds Brussels sprouts, halved and cores cut out (about 4½ cups)
1 tablespoon unsalted butter
1¼ pounds cremini mushrooms, de-stemmed and quartered
1. In a large bowl, coat chicken with flour, shaking off and reserving the excess. Sprinkle chicken all over with 1 teaspoon salt, 10 grinds of pepper and nutmeg.
2. Arrange bacon in a single layer in a cold, heavy 10-inch saute pan. Heat over medium heat and cook until most of the fat renders, about 9 minutes. Increase heat to medium high and cook until golden brown and a bit crisp, stirring, about 6 minutes. Transfer bacon to the slow cooker. (Don’t leave any bacon bits in the pan.)
3. Add half the chicken to the hot pan and cook until light golden-brown on both sides, about 10 minutes. Repeat with remaining chicken, about another 5 minutes. Transfer chicken to a large plate.
4. Drain all but about 2 tablespoons of bacon fat into a small bowl and reserve. Add celeriac, carrots, onion and garlic to the hot pan and cook, stirring, until slightly softened, about 7 minutes. Transfer vegetables to the slow cooker and top with chicken.
5. Add 1 tablespoon of bacon fat, tomato paste and any remaining flour to the saute pan. Cook, stirring, until no flour is visible, about 30 seconds. Remove pan from the heat and carefully add the brandy. Return pan to heat and bring mixture to a boil over high heat. Boil, whisking, until sauce is smooth and a bit thick, about 2 minutes. Stir in chicken broth and honey and cook another 2 minutes, whisking, until sauce is smooth. Pour over chicken. Cover and cook on low until chicken is tender, 4 to 4½ hours.
6. Meanwhile, bring a covered pot of heavily salted water to boil. Add Brussels sprouts and cook over high heat until tender with a slight bite, about 7 minutes. Set aside.
7. Heat 2 tablespoons bacon fat and butter in a heavy 10-inch saute pan over medium-high heat. When butter melts, add mushrooms, remaining ¼teaspoon salt and 4 grinds pepper. Saute until browned and tender, about 9 minutes.
8. Remove chicken from the slow cooker, mix in cooked vegetables (let them sit in the slow cooker about 10 minutes if they’ve cooled), and return the chicken to the slow cooker.