Dairy-Free Coq au Vin with Mushroom and Olive

Instructions

1. 1Pat the 8 pieces of chicken thighs dry with paper towels. Season all sides generously with salt and pepper.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully place the seasoned chicken thighs into the pot. Brown the chicken on all sides for about 3-4 minutes per side, until golden brown. Remove the browned chicken from the pot and set it aside on a plate.
3. 3If using the 4 strips of bacon, add them to the same pot. Cook over medium heat (176.7°C / 175°C) until the bacon is crispy, about 5-8 minutes. Remove the crispy bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave the rendered bacon fat in the pot.
4. 4Add the about 450 g of cremini mushrooms, 1 large onion (cut into 1.27 cm pieces), and 4 cloves of garlic (minced) to the pot. Cook over medium heat (176.7°C / 175°C), stirring occasionally, until the vegetables have softened, about 5-7 minutes. The onions should look translucent and the mushrooms should release their liquid.
5. 5Stir in the 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, and 1 leaf of bay leaf. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
6. 6Pour in the 1.5 cups of dry red wine. Increase the heat to medium-high (204.4°C / 200°C) and bring the wine to a simmer. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
7. 7Return the browned chicken thighs to the pot. Add the 1 cup of chicken broth. Ensure the chicken is mostly submerged in the liquid. Bring the liquid back to a gentle simmer, then reduce the heat to low (121.1°C / 120°C). Cover the pot tightly and let it braise for 45-60 minutes, or until the chicken is very tender and easily pulls away from the bone.
8. 8Stir in the 0.5 cup of pitted black olives. Remove and discard the 1 leaf of bay leaf from the pot. If you used bacon, crumble or shred the reserved bacon and sprinkle it over the dish.
9. 9Garnish the Dairy-Free Coq au Vin with the 2 tablespoons of fresh parsley (chopped) just before serving. Serve hot.

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