Coq au Vin (Gluten-Free)

Ingredients

• 8 pieces Chicken Thighs
• 4 slices Bacon (optional)
• 1 lb Cremini Mushrooms
• 1 medium Onion
• 4 cloves Garlic
• 1 bottle Red Wine (Burgundy)
• 1 cup Chicken Broth
• 2 tablespoons Tapioca Starch
• 2 tablespoons Olive Oil
• 2 sprigs Thyme
• 1 leaf Bay Leaf
• to taste Salt and Pepper

Instructions

1. 1If using the 4 slices of bacon, place them in a large Dutch oven or pot over medium heat (350°F / 175°C). Cook for 8-10 minutes, or until the bacon is crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave the rendered bacon fat in the pot.
2. 2Season the 8 pieces of chicken thighs generously with salt and pepper. If you did not use bacon, add the 2 tablespoons of olive oil to the pot. Increase the heat to medium-high (400°F / 200°C) and sear the chicken thighs in the hot fat or oil for 3-4 minutes per side, until deeply browned. Remove the chicken from the pot and set aside.
3. 3Add the 1 medium onion, sliced, and the 1 lb of cremini mushrooms, halved or quartered if large, to the pot. Cook over medium heat (350°F / 175°C) for 5-7 minutes, stirring occasionally, until the onions are softened and the mushrooms have released their liquid and started to brown. Add the 4 cloves of garlic, minced, and cook for 1 minute more until fragrant.
4. 4Pour in the entire bottle of red wine (Burgundy). Increase the heat to medium-high (400°F / 200°C) and bring the wine to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let it simmer for 5 minutes.
5. 5Return the seared 8 pieces of chicken thighs to the pot. Add the 1 cup of chicken broth, the 2 sprigs of thyme, and the 1 bay leaf. Ensure the chicken is mostly submerged in the liquid.
6. 6Cover the pot tightly with a lid. Reduce the heat to low (250°F / 120°C) and let the stew simmer gently for 60-75 minutes, or until the chicken is very tender and easily pulls away from the bone. Check occasionally to ensure it is not boiling.
7. 7In a small bowl, whisk together the 2 tablespoons of tapioca starch with 2 tablespoons of cold water until smooth, creating a slurry. Stir this slurry into the simmering stew. Continue to simmer uncovered for 5-10 minutes, stirring gently, until the sauce has thickened to your desired consistency.
8. 8Remove and discard the thyme sprigs and bay leaf. Taste the stew and add more salt and pepper if needed. Crumble the reserved 4 slices of bacon (if used) and sprinkle over the stew just before serving.

Substitutions

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