Dairy-Free Coq au Vin
Indulge in the rich and comforting flavors of Dairy-Free Coq au Vin, a classic French dish reimagined without dairy, making it perfect for those with dietary restrictions. Tender, bone-in chicken thighs are slow-simmered in a luscious broth of dry red wine, chicken stock, and aromatic herbs like thyme and bay leaves. Vibrant pearls of onion, earthy button mushrooms, and sweet carrots elevate the dish with texture and color, while a cornstarch slurry ensures the sauce is luxuriously thick and velvety—no cream needed! Ready in under two hours, this recipe is ideal for an elegant dinner with minimal effort. Serve it with crusty bread or creamy mashed potatoes (dairy-free, of course!) to soak up every last bit of the flavorful sauce. Perfect for cozy nights, special occasions, or simply savoring a bit of French-inspired decadence at home!
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Recipe Information
Ingredients
- 8 pieces chicken thighs, bone-in and skin-on
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 12 pieces pearl onions, peeled
- 3 medium carrots, sliced
- 4 cloves garlic cloves, minced
- 250 grams button mushrooms, sliced
- 1 bottle dry red wine
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 pieces bay leaves
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 tablespoons parsley, chopped
Instructions
Season the chicken thighs with salt and pepper.
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the chicken thighs in batches, skin-side down first, for about 5-7 minutes per side. Remove the chicken and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the pearl onions and carrots, sauté for 5 minutes until they begin to soften. Add the garlic and cook for another minute.
Add the mushrooms and cook for 5 minutes until they release their moisture and start to brown.
Pour in the red wine and chicken broth. Stir in the tomato paste, thyme, and bay leaves.
Return the chicken to the pot, submerging it in the liquid.
Bring to a simmer, cover, and reduce the heat to low. Let it cook for 60-70 minutes, or until the chicken is tender and cooked through.
Remove the chicken from the pot and set aside. Discard the bay leaves and thyme sprigs.
In a small bowl, mix the cornstarch with water until smooth. Stir the mixture into the pot and cook for 5 minutes, or until the sauce has thickened.
Return the chicken to the pot to heat it through. Season to taste with additional salt and pepper if needed.
Garnish with parsley before serving.
Nutrition Facts
Calories |
4277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.1 g | 295% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 7046 mg | 306% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 49.5 g | ||
| Protein | 292.8 g | 586% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 521 mg | 40% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 7012 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
