Vegetable‑Forward Coq au Vin (Using Plant‑Based Bacon)

Ingredients

• 300 g skinless chicken thighs
• 2 pieces plant‑based bacon strips
• 2 medium carrots, sliced
• 150 g cremini mushrooms, halved
• 150 ml red wine (dry)
• 150 ml low‑sodium chicken broth
• 1 small onion, finely diced
• 2 pieces garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1/4 tsp black pepper, freshly ground
• 1 tbsp olive oil

Instructions

1. 1

   Heat the olive oil in a heavy pot over medium heat; add the plant‑based bacon strips and sear until lightly crisp, about 2 minutes per side. Remove and set aside.

2. 2

   Season the chicken thighs lightly with black pepper and add to the pot; brown on both sides, 3‑4 minutes per side. Transfer chicken to a plate.

3. 3

   Add the diced onion, minced garlic, sliced carrots, and mushroom halves to the pot; sauté for 4 minutes until the vegetables begin to soften.

4. 4

   Return the chicken and bacon to the pot, pour in the red wine, low‑sodium chicken broth, and sprinkle the thyme leaves. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 35 minutes until the chicken is tender.

5. 5

   Taste and adjust seasoning with a pinch more black pepper if needed; serve hot.