Chicken Stock Recipes, FODMAP and Failsafe Recipes, Gluten Free, Keto

FODMAP Coq au Vin Blanc

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Serves 4ppl       Prep = 15mins      Cook = 50mins

  • 3-4 Chicken thighs bone in
  • 3-4 Chicken drumsticks
  • 4 slices bacon – cut into lardons
  • 200g button mushrooms – sliced
  • 6 baby carrots – cut in ½
  • 1 leek (green portions only) – sliced
  • 250ml white wine
  • 1 tsp Urban Forager FODMAP Chicken Stock Concentrate + 75ml water
  • 2 sprigs rosemary
  • 150ml heavy cream
  • 1 tbsp garlic-infused oil
  • 3 tbsp almond meal
  • Salt and pepper to taste


Essential Tools

  • Chef knives
  • Chopping board
  • Weighing/measuring utensils
  • Shallow casserole dish with lid
  • Tongs
  • Wooden spoon/spatula
  1. Prepare vegetables & slice bacon
  2. Season and flour the chicken
  3. Fry bacon with 1 tbsp garlic-infused oil until crispy – approx. 4 mins and remove to a plate (leaving bacon fat in pan)
  4. Add vegetables and cook for 4-5 mins
  5. Remove vegetables and sear chicken (adding more oil if necessary), skin side down for 2-3 minutes, flip and cook for a further 2 minutes
  6. Remove chicken, add veg into base of pan and top with chicken pieces
  7. Add Urban Forager FODMAP Chicken Stock Concentrate, wine & rosemary to casserole dish and bring to a simmer
  8. Cover and bake in oven for 20 mins at 180c. Remove lid and cook for a further 10 mins at 200c to crisp up the skin
  9. Remove chicken and add cream – simmer on stove for 5 minutes until cream is reduced and add your chicken back in *see tips*
  10. Serve with mashed potatoes or some gluten free pasta


  • This can also be made on the stove top – you will need to cover the pot for the chicken to cook, so you will lose the crispy skin if you do this
  • You can substitute boneless chicken thighs for this recipe too or even used left over shredded chicken – just add the chicken in with the cream
  • I remove the chicken when adding the cream as we want to simmer to reduce and this may overcook the chicken
  • If your sauce is too runny, add 1 tsp cornflour to 1 tbsp water and stir into the sauce to thicken up
  • Got leftovers? Reheat at 150c (covered) in the oven

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