Coq au Vin (Gluten-Free)

Ingredients

• 8 pieces Chicken thighs
• 4 slices Bacon
• 1 medium Onion
• 2 medium Carrots
• 8 oz Mushrooms
• 2 cloves Garlic
• 1.5 cups Dry red wine
• 1 cup Chicken broth
• 2 tablespoons Tapioca flour
• 1 teaspoon Thyme
• 1 leaf Bay leaf
• 2 tablespoons Olive oil
• to taste Salt and pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (375°F/190°C). Add the 4 slices of bacon and cook for 5-7 minutes, until the bacon is crispy. Use a slotted spoon to remove the crispy bacon and set it aside on a plate lined with paper towels, leaving the rendered bacon fat in the pot.
2. 2Pat the 8 pieces of chicken thighs dry with paper towels. Season them generously on all sides with salt and pepper. Increase the heat under the pot to high (400°F/205°C) and carefully place the seasoned chicken thighs, skin-side down if applicable, into the hot bacon fat. Sear for 4-5 minutes per side, until the chicken is deeply browned; then remove the chicken from the pot and set it aside with the cooked bacon.
3. 3Reduce the heat to medium (300°F/150°C). Add the 2 tablespoons of olive oil to the pot, then add the 1 medium onion, cut into 1/2-inch pieces, and the 2 medium carrots, peeled and cut into 1/2-inch thick rounds. Cook, stirring occasionally, for 8-10 minutes, until the vegetables begin to soften and the onion is translucent. Add the 2 cloves of garlic, minced, and cook for 1 minute more, stirring constantly, until the garlic is fragrant.
4. 4Add the 8 oz of mushrooms, quartered if large, to the pot. Cook, stirring occasionally, for 5-7 minutes, until the mushrooms have released their liquid and started to brown. Stir in the 2 tablespoons of tapioca flour and cook for 1 minute, stirring constantly, to coat the vegetables and toast the flour slightly.
5. 5Pour in the 1.5 cups of dry red wine and the 1 cup of chicken broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Stir in the 1 teaspoon of thyme and add the 1 leaf bay leaf.
6. 6Bring the liquid in the pot to a gentle simmer over medium-high heat (375°F/190°C). Once simmering, return the seared chicken thighs and the cooked bacon to the pot, nestling them into the liquid. Reduce the heat to low (250°F/120°C), cover the pot tightly, and let it simmer gently for 45-50 minutes, or until the chicken is very tender and cooked through, reaching an internal temperature of 165°F (74°C).
7. 7Carefully remove and discard the 1 bay leaf from the pot. Taste the sauce and add more salt and pepper if needed. Serve the Coq au Vin hot.

Substitutions

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