This coq au vin recipe (or chicken in red wine) is my take on the classic French recipe. But don't let that put you off having a go. Learning how to cook the classics can help you become a more confident gluten free chef.
There are two main aspects of this dish that make it successful.
This way you end up with a rich and delicious sauce.
Chicken portions on the bone, work better than boneless breasts here. Thighs are ideal and I like to serve two per person.
You can cook this in a pan on the stove or in the oven. Your choice. But for your first attempt I would suggest using the oven, as it will need less attention.
Plan ahead, and marinate the chicken in the red wine for 24 hours before cooking your meal to add extra flavour.
Turn the oven on at 170 degrees C to preheat.