• Note from Karen: Takes a little time, yet is absolutely worth it. This recipe is written to develop deep flavors, extraordinary color and tender chicken.
• Marinate Chicken!
• Trim chicken of excess fat. Add to a large ziplock bag and add ONE cup of red wine. Secure tightly and marinate for 2 hours - place in the refrigerator, and take out 30 minutes before browning the chicken.

Prep:

• Make recipe: Shiitake "bacon." Super easy and adds a smoky flavor to the stew. (To be added at the end of cooking.)
• Add 2 teaspoons evoo to the dutch oven. Sauté peeled and cut shallots over medium heat, letting them become golden. Remove to a large plate.

  Now add 1 tablespoon plus 1 teaspoon evoo to the pot. Add the sliced shiitakes, stir well to incorporate the oil, then cook until golden, stirring - remove to the plate with the shallots.

Cooking the Chicken:

• Remove chicken from the wine: Set a colander over a large bowl - add chicken with the wine draining to the bowl underneath. (Save the wine!)

  Dry chicken well, season with 1 teaspoon salt & 1 1/2 teaspoons pepper all over.
• To the pot, add 1 tablespoon plant based butter (can use evoo) and heat pan to medium heat. Add the chicken legs, cook on all sides until very golden; remove to a large plate. Add remaining 1/2 T. plant butter, add the chicken thighs AND the peeled and cut garlic cloves and cook as above.

  ADD the legs back to the pot - measure the brandy and add to the pot. Raise the heat to medium and cook 1 minute - to infuse the flavors.

Add Remaining Ingredients and Simmer:

• Add the remaining 1 1/4 cups of red wine with 1 1/4 cups chicken broth, 2 t. tomato paste, thyme & rosemary branches PLUS the cooked shallots and shiitake mushrooms. The liquids should just cover the chicken & vegetables.

  Give a big stir. Bring the mixture to a simmer and cover. Cook for 50 minutes.

  IMPORTANT: check to make sure the heat is a constant simmer, not a boil. The chicken will be tender and fall off the bone when cooked slowly.
• After 50 minutes, remove the cover. Let cool 5 minutes. Time to thicken the gravy.

Thicken the Gravy/Sauce:

• Method: remove ALL solids to a bowl with a large slotted spoon. Bring the gravy to a simmer and reduce three minutes. In the meantime combine 4 t. filtered water and 4 t. potato starch in a small bowl, stir until smooth. Add the "slurry" to the simmering gravy whisking until thickened, about 2 minutes. Remove from heat. Add the chicken, vegetables and herbs back to the pot with the gravy and gently stir to coat all ingredients. ADD the shiitake "bacon. (Taste for salt I did not add any additional.)

  The Coq au Vin is now ready to serve! Garnish with rosemary and thyme leaves.

Reheating:

• If you will reheat the dish, cool well and add to a glass dish with a tight cover and refrigerate. The serve, let the ingredients come to room temperature 30 minutes. Place the Coq au Vin in a ceramic or stainless large baking dish and cover tightly with foil. Cook in a preheated 350 degrees until warmed through.