Coq au Vin (Chicken in Wine Sauce)

Ingredients

• 8 Chicken Thighs
• about 113 g Dairy-Free Lardons (Smoked Coconut)
• about 450 g Cremini Mushrooms
• 1 cup Pearl Onions
• 1 bottle Dry Red Wine (Burgundy)
• 2 cups Chicken Broth
• 2 tablespoons All-Purpose Flour
• 2 tablespoons Olive Oil
• 4 cloves Garlic
• 2 sprigs Thyme
• 1 Bay Leaf
• to taste Salt and Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large Dutch oven, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper and brown on both sides. Remove chicken and set aside.
2. 2Add dairy-free lardons to the pot and cook until crispy. Remove and set aside.
3. 3Add pearl onions and mushrooms to the pot and cook until softened and browned, about 8 minutes.
4. 4Add garlic and cook for 1 minute more.
5. 5Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
6. 6Pour in red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
7. 7Add chicken broth, thyme, and bay leaf. Return chicken to the pot.
8. 8Cover and simmer for 1 hour and 30 minutes, or until chicken is very tender.
9. 9Remove chicken from the pot and set aside. Discard thyme sprigs and bay leaf.
10. 10Simmer the sauce until slightly thickened, about 10-15 minutes.
11. 11Return chicken and dairy-free lardons to the pot. Heat through and serve.

Substitutions

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