Dairy-Free Coq au Vin

Experience the timeless elegance of classic French cuisine with a modern twist in this **Dairy-Free Coq au Vin**. This hearty, wine-braised chicken dish skips the dairy but retains all the rich, savory flavors you love. Tender bone-in chicken thighs are seared to perfection, then slow-simmered with pearl onions, earthy mushrooms, and sweet carrots in a luscious red wine and tomato-infused broth. A touch of cornstarch creates a silky, dairy-free sauce that clings to every bite. Fragrant thyme, bay leaves, and garlic add depth, while fresh parsley provides a bright finish. Perfect for refined dinner gatherings or a comforting weeknight meal, this one-pot recipe captures classic French sophistication without compromise. Plus, it’s easy to make ahead and pairs beautifully with crusty bread or creamy mashed potatoes.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

Season the chicken thighs with salt and pepper.

Step 2

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.

Step 3

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.

Step 4

Add the mushrooms and cook for 5 minutes until they release their moisture and start to brown.

Step 5

Pour in the red wine and chicken broth. Stir in the tomato paste, thyme, and bay leaves.

Step 6

Return the chicken to the pot, submerging it in the liquid.

Step 7

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.

Step 8

Remove the chicken from the pot and set aside. Discard the bay leaves and thyme sprigs.

Step 9

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.

Step 10

Return the chicken to the pot to heat it through. Season to taste with additional salt and pepper if needed.

Step 11

Garnish with parsley before serving.

Nutrition Facts

Serving size	(3626.5g)

Amount per serving	% Daily Value*
Calories	4277.1

Total Fat 230.1g	0%
Saturated Fat 58.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1128mg	0%
Sodium 7046.2mg	0%
Total Carbohydrate 132.9g	0%
Dietary Fiber 22.3g	0%
Total Sugars 49.5g
Protein 292.8g	0%

Vitamin D 25IU	0%
Calcium 521.0mg	0%
Iron 21.2mg	0%
Potassium 7012.2mg	0%

*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.

Source of Calories

Fat: 54.9%

Protein: 31.0%

Carbs: 14.1%