Coq au Vin (Gluten-Free)

Ingredients

• 8 pieces Chicken thighs
• about 113 g Lardons (bacon)
• about 225 g Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 1 bottle Red wine (Burgundy)
• 2 cups Chicken broth
• 2 tablespoons Tapioca Starch
• 1 tablespoon Tomato paste
• 1 leaf Bay leaf
• 1 teaspoon Thyme
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

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

Instructions

1. 1Place a large Dutch oven or heavy-bottomed pot over medium-high heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the 8 pieces of chicken thighs. Brown the chicken on all sides until golden brown, about 3-4 minutes per side. Remove the chicken from the pot and set aside on a plate.
2. 2Add the about 113 g of lardons (bacon) to the same pot. Cook, stirring occasionally, until the lardons are crispy, about 5-7 minutes. Use a slotted spoon to remove the crispy lardons and set them aside on a paper towel-lined plate, leaving the rendered fat in the pot.
3. 3Add the about 225 g of sliced mushrooms and the 1 medium chopped onion to the pot with the rendered fat. Cook, stirring occasionally, until the mushrooms and onions are softened and lightly browned, about 5-7 minutes. Add the 2 minced cloves of garlic and cook for 1 minute more until fragrant, stirring constantly.
4. 4Stir the 1 tablespoon of tomato paste into the vegetables and cook for 1 minute. Pour in the entire bottle of red wine. Increase the heat to high 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 to reduce slightly.
5. 5Pour in the 2 cups of chicken broth. Add the 1 bay leaf and 1 teaspoon of thyme. Return the browned 8 pieces of chicken thighs and the cooked about 113 g of lardons (bacon) to the pot. Stir to combine.
6. 6Cover the pot tightly with a lid. Reduce the heat to low and let it simmer gently for 60 minutes, or until the chicken is cooked through and very tender. The internal temperature of the chicken should reach 74°C.
7. 7In a small bowl, whisk together the 2 tablespoons of tapioca starch with 2 tablespoons of cold water until smooth, creating a slurry. Uncover the pot and stir this slurry into the simmering sauce. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened to your desired consistency.
8. 8Remove the bay leaf from the pot. Season the Coq au Vin with the 1 teaspoon of salt and 0.5 teaspoon of black pepper, tasting and adjusting as needed. Serve hot.

Substitutions

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