Dairy-Free Coq au Vin with Wild Rice

Ingredients

• 8 ea Chicken thighs
• about 113 g Smoked bacon
• about 450 g Cremini mushrooms
• 1 large Onion
• 4 cloves Garlic
• 2 medium Carrots
• 1.5 cups Dry red wine (Burgundy)
• 1 cup Chicken broth
• 1/2 cup Coconut cream
• 2 tbsp Tomato paste
• 2 sprigs Fresh thyme
• 1 ea Bay leaf
• 2 tbsp All-purpose flour
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 cup Wild rice
• 2 cups Water

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

Instructions

1. 1Measure the 1 cup of wild rice and the 2 cups of water into a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the water is absorbed and the rice is tender. Set aside, covered.
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. Season the 8 chicken thighs with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Carefully place the seasoned chicken thighs into the hot pot and brown them on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside on a plate.
3. 3Add the about 113 g of smoked bacon to the same pot. Cook over medium heat (176.7°C / 175°C) until the bacon is crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon from the pot and set it aside on a paper towel-lined plate, leaving the rendered bacon fat in the pot.
4. 4Add the 1 large onion (chopped), 2 medium carrots (cut into 1.27 cm pieces), and 4 cloves of garlic (minced) to the pot. Cook, stirring occasionally, over medium heat (176.7°C / 175°C) until the vegetables have softened, about 5-7 minutes. Add the about 450 g of cremini mushrooms (halved or quartered if large) and cook until they are browned, about 5 minutes.
5. 5Stir in the 2 tablespoons of tomato paste and the 2 tablespoons of all-purpose flour. Cook, stirring constantly, for 1 minute until the tomato paste darkens slightly and the flour is incorporated.
6. 6Pour 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. Add the 2 sprigs of fresh thyme and the 1 bay leaf.
7. 7Return the browned 8 chicken thighs to the pot. Bring the liquid to a simmer over medium-high heat (205°C / 200°C), then reduce the heat to low, cover the pot tightly, and let it cook for 45 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
8. 8Remove and discard the thyme sprigs and bay leaf from the pot. Stir in the 1/2 cup of coconut cream until fully combined. Crumble the reserved crispy bacon and stir it into the pot. Let it simmer gently for 5 more minutes to allow the flavors to meld.
9. 9Spoon the cooked wild rice onto plates. Ladle the Coq au Vin over the wild rice.

Substitutions

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