Preparation time: 20 minutes

Baking time: 1 hour

• Coq au Vin Blanc

Serve this classic French dish in individual bowls, with a side of cooked pasta, rice, or mashed potatoes. A crusty gluten-free French Baguette (see recipe) is perfect for sopping up the fragrant sauce.

Makes 2 servings

• 1 slice uncooked bacon
• 1 teaspoon olive oil
• 2 boneless, skin-on chicken thighs or 4 chicken legs (about 8 ounces)
• ½ cup thawed frozen pearl onions, or diced yellow onion
• ½ cup sliced mushrooms
• ½ cup ½-inch sliced carrots
• ⅔ cup dry white wine such as Chardonnay
• 1 garlic clove, minced
• ½ to ¾ teaspoon seasoned salt
• ½ teaspoon dried rosemary, crushed
• ½ teaspoon dried thyme
• ¼ teaspoon paprika
• ¼ teaspoon sugar
• ¼ teaspoon freshly ground black pepper
• 1 bay leaf
• 2 tablespoons chopped fresh parsley, for garnish

1. Place a rack in the middle of the oven. Preheat the oven to 400°F.

2. In a heavy 2-quart saucepan (or a pan just big enough to hold the chicken pieces in a single layer) with a tight-fitting lid, brown the bacon until crisp. Remove the bacon from the pan. Remove the pan from the heat, leaving the bacon drippings in the pan. Reserve the bacon and crumble when cool.

3. Add the olive oil to the bacon drippings. Pat the chicken dry with paper towels, add to the pan, and cook over medium heat until deeply browned on all sides, 7 to 10 minutes. Transfer the chicken to a plate.

4. In the same pan, cook the onions for about 3 minutes, stirring constantly. Add the mushrooms and carrots and sauté 2 minutes more, continuing to stir. Transfer the onions, mushrooms, and carrots to the plate. To the pan, add the remaining ingredients except parsley, and scrape up any browned bits from the pan bottom. Nestle the chicken in a single layer in the pan. Scatter the onions, mushrooms, carrots, and crumbled bacon around the chicken.

5. Cover and bake for 1 hour, until the chicken is tender. Remove the bay leaf. Taste and add more seasoned salt, if desired. Serve in bowls, garnished with the parsley.

Per serving: 260 calories; 29g protein; 6g total fat; 2g fiber; 10g carbohydrates; 68mg cholesterol; 833mg sodium