Coq au Vin (Dairy-Free & Egg-Free)

Ingredients

• 8 pieces Chicken thighs
• 2 tablespoons Olive oil
• 4 strips Bacon (pancetta)
• 1 large Onion
• 2 medium Carrots
• 8 oz Cremini mushrooms
• 4 cloves Garlic
• 2 tablespoons All-purpose flour
• 1 bottle Dry red wine (Burgundy)
• 2 cups Chicken broth (low sodium)
• 1 tablespoon Tomato paste
• 1 teaspoon Thyme
• 1 leaf Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Instructions

1. 1Place a large Dutch oven or heavy-bottomed pot over medium-high heat (about 375°F/190°C). Add the 2 tablespoons of olive oil. Season the 8 pieces of chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Place the seasoned chicken thighs in the hot pot and brown them on all sides, about 3-4 minutes per side. Once browned, remove the chicken from the pot and set it aside on a plate.
2. 2Add the 4 strips of bacon (pancetta) to the same pot. Cook the bacon over medium-high heat until it is crispy, about 5-7 minutes. Remove the crispy bacon from the pot and set it aside on a paper towel-lined plate. Leave the rendered bacon fat in the pot.
3. 3Add the 1 large onion and 2 medium carrots to the pot with the bacon fat. Cook over medium heat (about 325°F/160°C), stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the 8 oz of cremini mushrooms and 4 cloves of garlic to the pot. Continue to cook, stirring, until the mushrooms have browned and the garlic is fragrant, about another 3-5 minutes.
4. 4Sprinkle the 2 tablespoons of all-purpose flour over the vegetables in the pot. Stir constantly for 1 minute to cook the flour, ensuring it coats the vegetables.
5. 5Pour in the 1 bottle of dry red wine (Burgundy). Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Increase the heat to high and bring the wine to a simmer. Let it simmer for 5 minutes to allow some of the alcohol to evaporate.
6. 6Add the 2 cups of chicken broth (low sodium), 1 tablespoon of tomato paste, 1 teaspoon of thyme, and 1 leaf of bay leaf to the pot. Stir everything together and bring the liquid back to a simmer.
7. 7Return the browned 8 pieces of chicken thighs to the pot. Crumble the reserved crispy bacon and add it back into the pot. Stir to combine.
8. 8Cover the pot with a lid. Reduce the heat to low (about 250°F/120°C). Let the stew simmer gently for 45-60 minutes, or until the chicken is cooked through and very tender. The internal temperature of the chicken should reach 165°F (74°C).
9. 9Carefully remove and discard the 1 bay leaf from the pot. Garnish the Coq au Vin with the 2 tablespoons of fresh parsley before serving.

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