Coq au vin is traditionally chicken cooked in wine but you know here at Fortner Forage we are always looking for ways to make classic dishes vegetarian friendly. We went above and beyond with this one!
Not only is this dish sure to impress at your next dinner party, but we have catered to all dietary restrictions, making this coq au vin vegan and gluten-free! This impressive meal is easy to customize and perfect for a casual family dinner or a fancy dinner party. Delicious, simple to make and easy to share!
In a deep skillet heat olive oil and sauté garlic for 2-3 minutes. Add onion, carrots, bell peppers, mushrooms and tomato paste and cook until tender. I was cooking this for a dinner party and one of my guests is allergic to mushrooms so I sautéed the mushrooms separately and added to the coq au vin after dishing up that guests plate.
Pour in broth, wine, cognac, lentils, parsley, thyme, bay leaves, herbs de provence, salt and pepper and stir well.
Bring to a boil then reduce heat to medium low and cover. Let simmer for 30-45 minutes, stirring every 10 minutes until lentils are tender.
In a small pan over medium low heat, add butter until completely melted and whisk in four to make a roux. A few of my guests are gluten sensitive so I used almond flour to make this dish gluten-free.
Whisk continuously for a couple of minutes until bubbling.
Add the roux to the coq au vin stirring to mix.
Simmer uncovered for an additional 10 minutes until thick and creamy.
Serve over mashed potatoes, with a side of pita bread.
Vegan Coq Au Vin
This impressive meal is easy to customize and perfect for a casual family dinner or a fancy dinner party.
Ingredients
- 2 Tbsp. Olive Oil
- 2 Tbsp. Minced Garlic
- 8 oz Button Mushrooms, Diced
- 2 Cups Carrots, Diced
- 1 Small Onion, Finely Chopped
- 1 Large Bell Pepper, Diced
- 2 Tbsp. Tomato Paste
- 2 Cups Vegetable Broth
- 1 1/2 Cups Dry, Black Cherry Wine
- 1/4 Cup Brandy or Cognac
- 1/2 Cup Dry French Green Lentils
- 1/4 Cup Fresh Parsley, Chopped
- 2 Tbsp. Fresh Thyme
- 1 tsp. Herbs de Provence
- 2 Bay Leaves
- 1 tsp Salt
- 1/2 tsp. Pepper
- 2 Tbsp. Butter (vegan butter to keep it vegan)
- 1 Tbsp All Purpose Flour (If using almond flour use 2 Tbsp)
Directions
- In a deep skillet heat olive oil and sauté garlic for 2-3 minutes.
- Add onion, carrots, bell peppers, mushrooms and tomato paste and cook until tender.
- Pour in broth, wine, cognac, lentils, parsley, thyme, bay leaves, herbs de provence, salt and pepper and stir well.
- Bring to a boil then reduce heat to medium low and cover.
- Let simmer for 30-45 minutes, stirring every 10 minutes until lentils are tender.
- In a small pan over medium low heat, add butter until completely melted and whisk in four to make a roux. Whisk continuously for a couple of minutes until bubbling.
- Add the roux to the coq au vin stirring to mix.
- Simmer uncovered for an additional 10 minutes until thick and creamy.
- Serve over mashed potatoes, polenta, pita bread or French bread.
- I served with Mashed Potatoes and Pita bread but polenta would also be a good paring.
- Easy to customize to be vegan, vegetarian and/or gluten-free or meat and gluten filled if you prefer.
the Fortner Forage 