Coq au Vin (Egg-Free)

Ingredients

• 8 pieces Chicken thighs
• 4 slices Bacon
• 1 pound Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 1.5 cups Red wine (Burgundy)
• 1 cup Chicken broth
• 1 teaspoon Thyme
• 1 leaf Bay leaf
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Place a large Dutch oven or heavy-bottomed pot over medium-high heat (375°F/190°C). Add the 4 slices of bacon and cook for 5-7 minutes, until crispy and browned. Using a slotted spoon, remove the 4 slices of bacon from the pot and set them aside on a plate, leaving the rendered bacon fat in the pot.
2. 2Season the 8 pieces of chicken thighs evenly with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Add the 2 tablespoons of olive oil to the hot bacon fat in the pot over medium-high heat (375°F/190°C). Then add the seasoned 8 pieces of chicken thighs and sear them for 3-4 minutes per side, until deeply browned on all sides. Remove the 8 pieces of chicken thighs from the pot and set them aside with the bacon.
3. 3Cut the 1 medium onion into bite-sized pieces. Add the 1 pound of mushrooms and the cut 1 medium onion to the same pot. Sauté over medium heat (350°F/175°C) for 5-7 minutes, until the vegetables are softened. Mince the 2 cloves of garlic and add them to the pot, cooking for 1 minute more until fragrant.
4. 4Pour the 1.5 cups of red wine and 1 cup of chicken broth into the pot. Add the 1 teaspoon of thyme and the 1 leaf of bay leaf. Increase the heat to medium-high (375°F/190°C) and bring the liquid to a simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
5. 5Return the seared 8 pieces of chicken thighs to the pot, ensuring they are mostly submerged in the liquid. Cover the pot, reduce the heat to low (250°F/120°C), and simmer gently for 1 hour, or until the chicken is very tender and cooked through, reaching an internal temperature of 165°F (74°C).
6. 6In a small bowl, whisk together the 2 tablespoons of cornstarch and 2 tablespoons of water until smooth to create a slurry. Pour this cornstarch slurry into the simmering stew while stirring constantly. Continue to simmer over medium heat (350°F/175°C) for about 5 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
7. 7Crumble the reserved 4 slices of bacon into bite-sized pieces. Stir the crumbled bacon back into the stew. Serve the Coq au Vin hot.

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