A Gut-Friendly Take on Coq au Blanc + Summer Salads

In today’s Gut Friendly Chicken Series, I’m putting a nourishing spin on a French classic — Coq au Blanc — and pairing it with two fresh, gut-supportive sides that keep the meal light, balanced, and perfect for summer.

If you’re looking for comfort food that won’t leave you feeling heavy or bloated, this one’s for you.

Why It’s Gut Friendly

The Coq au Blanc is made with bone broth, which provides collagen and nutrients to support gut lining health. We’re adding mushrooms to help feed beneficial gut bacteria, and using a dry white wine for flavor — don’t worry, the alcohol cooks off during the simmer, leaving just the depth and complexity.

Instead of the traditional heavy cream, I’m swapping in coconut milk, which provides a creamy texture and healthy fats that are non-inflammatory and easier on digestion.

To balance the richness of the chicken, I’m pairing it with a Roasted Beet & Arugula Salad for antioxidants and a Fennel Cucumber Salad with Dill to support digestion with fresh, cooling flavors.

The Recipes

Coq au Blanc (Gut-Friendly Version)

I

ngredients:

• 6 bone-in, skin-on chicken thighs

• 1 tbsp olive oil

• 1 large shallot, minced

• 4 garlic cloves, minced

• 1 leek, sliced

• 8 oz mushrooms, sliced

• 1 cup dry white wine

• 1 cup bone broth

• 2 sprigs thyme

• 1 bay leaf

• 1 tbsp Dijon mustard

• ½ cup full-fat coconut milk

• Salt & pepper to taste

• Chopped parsley to garnish

Instructions:

1. Season chicken with salt and pepper. Sear in olive oil until golden, about 6-8 minutes per side. Remove and set aside.

2. Sauté shallot, garlic, and leek until soft. Add mushrooms and cook until browned.

3. Deglaze with white wine, reducing by half.

4. Add bone broth, thyme, bay leaf, and Dijon mustard. Stir to combine.

5. Return chicken to the pot, cover, and simmer for 30-35 minutes.

6. Remove chicken, stir in coconut milk, and simmer a few more minutes to thicken. Season to taste.

7. Return chicken to sauce, garnish with parsley.

Roasted Beet & Arugula Salad

Ingredients:

• 3 roasted beets, sliced

• 3 cups arugula

• ⅓ cup toasted walnuts, chopped

• 3 oz goat cheese, crumbled (optional)

• 1 small shallot, thinly sliced

Vinaigrette:

• 3 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tsp Dijon mustard

• ½ tsp honey or maple syrup

• Salt & pepper to taste

Instructions:

1. Whisk vinaigrette ingredients until emulsified.

2. Layer arugula, beets, shallot, walnuts, and goat cheese on a platter.

3. Drizzle with vinaigrette just before serving.

Fennel Cucumber Salad with Dill

Ingredients:

• 1 large fennel bulb, thinly shaved

• 1 large cucumber, thinly sliced

• 2 tbsp fresh dill, chopped

Dressing:

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp white wine vinegar

• ½ tsp honey or agave

• Salt & pepper to taste

Instructions:

1. Whisk dressing ingredients until combined.

2. Toss fennel and cucumber with the dressing and dill.

3. Let it sit for 5-10 minutes for the flavors to meld.

Final Thoughts

This meal is cozy, nourishing, and gut-friendly from start to finish. Whether you’re cooking for yourself or hosting friends, it’s a balanced way to enjoy classic flavors without the bloat.

See the full recipes above — and let me know if you give it a try!

Want more recipes that support your gut and taste amazing? Visit my website to explore the full Gut Friendly Chicken Series and book your free Gut Reset Consultation — because better digestion means better living.