Spring Chicken Coq au Vin (AIP-Friendly)

In the United States, we usually see coq au vin made with red wine. When I saw a Cook's Illustrated recipe using Riesling instead of red, I thought it would be a lovely early spring dinner. While coq au vin is best served with crusty bread or mashed potatoes, I made this meal AIP compliant by pairing it with mashed cauliflower. This recipe serves 4 hungry people.

Adapted from Cook's Illustrated

Ingredients

1 4-5 lb chicken

2 slices of bacon, chopped

3 shallots, chopped

4 carrots, peeled and chopped

4 celery ribs, chopped

4 garlic cloves, peeled and crushed

3 T arrowroot starch

2.5 c dry Riesling

1 c water

2 bay leaves

6 sprigs fresh parsley, plus 2 t minced

6 sprigs fresh thyme

1 lb white mushrooms, cleaned and quartered

1/4 c coconut cream

Sea salt

Directions

1. Cut chicken into 8 pieces (4 breast pieces, 2 drumsticks, 2 thighs). Reserve the wings and back on a large plate. Remove the skin from all of the pieces, and reserve the skin with the wings and back. Season the 8 chicken pieces with sea salt and set aside.
2. Begin to render the bacon in a large heavy pot, such as a Dutch oven, over medium-low heat for about 5 minutes. Bring the chicken skin, back, and wings to the party and raise the temperature to medium. Cook, stirring frequently, for about 15 minutes, until the bacon and skin are rendered and the chicken parts are browned.
3. Off of the heat, carefully ladle 2 T of the fat into a small bowl for later use.
4. Put the pot back on the burner at medium and add the shallots, carrots, celery, and garlic. Stir until softened.
5. Mix in the arrowroot starch until well integrated. Then and the wine, and deglaze the tasty browned bits on the bottom of the pot. Increase the heat to high and simmer for about 2-3 minutes, until the liquid has slightly thickened.
6. Add the water, bay leaves, and sprigs of parsley and thyme, then give a good stir.
7. Evenly distribute the 8 skinless chicken pieces around the pot. Reduce heat to low, cover, and cook until chicken is cooked, about 30 minutes. Because the chicken pieces will cook at different rates due to size and bones, transfer the cooked pieces to a plate as they come to temperature. This way none of the meat will overcook.
8. Discard the back, wings, bay leaves, and sprigs of herbs, and transfer the cooking liquid to a bowl. Remove any remaining pieces of chicken skin. Allow the liquid to settle for about 10 minutes. Then skim off any fat that sets at the surface and discard.
9. Meanwhile, take the reserved fat and heat it on medium in the now empty pot and add 1/4 t salt. Cook the mushrooms in the fat until browned, about 10 minutes.
10. Pour the liquid back into the pot and bring to a boil. Lower the heat to a simmer and  allow to reduce and thicken until the consistency of cream, about 10 minutes. Add the coconut cream, parsley, and chicken pieces. Allow the chicken to re-heat in the liquid.
11. Season with salt to taste and serve!