Coq au Vin (Dairy-Free)

Ingredients

• 8 pieces Chicken thighs
• 2 tablespoons Gluten-free flour
• 2 tablespoons Olive oil
• 1 large Onion
• 8 oz Mushrooms
• 2 cloves Garlic
• 1.5 cups Red wine (Burgundy)
• 1 cup Chicken broth
• 1 tablespoon Tomato paste
• 1 teaspoon Thyme
• 1 leaf Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Instructions

1. 1Place the 8 pieces of chicken thighs in a bowl and sprinkle them evenly with the 2 tablespoons of gluten-free flour. Toss gently to coat each piece.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, approximately 400°F (200°C). Carefully place the floured chicken thighs into the hot oil and brown them on all sides until golden brown, about 3-4 minutes per side. Once browned, remove the chicken from the pot and set aside.
3. 3Add the 1 large onion, chopped, and the 8 oz of mushrooms, sliced, to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the 2 cloves of garlic, minced, and cook for 1 minute more until fragrant.
4. 4Pour in the 1.5 cups of red wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine simmer and reduce slightly for about 2 minutes. Stir in the 1 cup of chicken broth, the 1 tablespoon of tomato paste, the 1 teaspoon of thyme, the 1 bay leaf, the 1 teaspoon of salt, and the 0.5 teaspoon of pepper.
5. 5Return the browned chicken thighs to the pot, nestling them into the liquid. Bring the mixture to a gentle simmer, then reduce the heat to low, approximately 250°F (120°C). Cover the pot tightly and let it cook for 1 hour, or until the chicken is very tender and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Carefully remove and discard the 1 bay leaf from the pot. Serve the Coq au Vin hot.

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