Dairy-Free Coq au Vin

Instructions

1. 1Place a large Dutch oven or heavy-bottomed pot over medium-high heat (175°C/350°F) and add the 2 tablespoons of olive oil. Season the 8 pieces of chicken with salt and pepper, then carefully place them in the hot pot. Brown the chicken on all sides for about 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set it aside on a plate.
2. 2Add the about 113 g of bacon, cut into lardons, to the same pot. Cook the bacon over medium heat (150°C/300°F) for 6-8 minutes, or until it is crispy. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate, leaving the rendered bacon fat in the pot.
3. 3Add the about 450 g of sliced cremini mushrooms and the 1 cup of pearl onions to the pot with the bacon fat. Cook over medium heat (150°C/300°F) for 8-10 minutes, stirring occasionally, until the mushrooms are softened and the onions are lightly browned. Add the 2 cloves of minced garlic and cook for 1 more minute until fragrant, stirring constantly.
4. 4Pour the 2 cups of dry red wine into the pot. Increase the heat to medium-high (175°C/350°F) and bring the wine to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in the 1 cup of chicken broth and the 2 tablespoons of tomato paste until well combined.
5. 5Return the browned 8 pieces of chicken to the pot. Add the 3 sprigs of fresh thyme and the 1 bay leaf. Bring the liquid back to a gentle simmer, then reduce the heat to low (120°C/250°F), cover the pot tightly, and braise for 60-75 minutes, or until the chicken is cooked through and very tender. The internal temperature of the chicken should reach 74°C/165°F.
6. 6While the chicken is braising, place the 1 large head of cauliflower florets in a steamer basket over boiling water or in a pot of boiling water. Steam or boil for 15-20 minutes, or until the cauliflower is very tender when pierced with a fork. Drain the cauliflower thoroughly and transfer it to a bowl. Add the 2 tablespoons of nutritional yeast and the 1/2 cup of dairy-free milk, then mash with a potato masher or fork until smooth and creamy.
7. 7Once the chicken is tender, carefully remove the 8 pieces of chicken from the pot and set them aside on a clean plate. Increase the heat under the pot to medium-high (175°C/350°F) and let the sauce simmer uncovered for 10-15 minutes, or until it has slightly thickened. Remove and discard the 3 thyme sprigs and the 1 bay leaf from the sauce.
8. 8Return the 8 pieces of chicken to the pot with the thickened sauce and stir gently to coat. Stir in the reserved about 113 g of crispy bacon. Serve the Dairy-Free Coq au Vin immediately over the prepared mashed cauliflower.

Substitutions

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