December 15, 2023
Coq au Vin
This classic French chicken dish features a rich and robust wine sauce packed with mushrooms, onions, and bacon. Searing the chicken skin and then nestling it into the cooking broth while keeping the skin above the liquid ensures tender chicken with crisp skin. I like to serve this with a side salad but you can use your favorite low carb noodles or rice substitute or even low carb bread as well. You can use red or white wine though a bold red is traditional.
Servings: 6
Calories: 549kcal
Ingredients
- 1 1/2 pounds skin-on chicken thighs 6 thighs
- 8 ounces bacon sliced into bite size pieces
- 1 cup pearl onions frozen and thawed completely
- 1 large carrot peeled and sliced to 1/4-inch thickness
- 3/4 pound mushrooms sliced or quartered
- 4 cloves garlic minced
- 1/4 cup brandy
- 1 bottle red wine
- 1 teaspoon thyme dried
- 2 bay leaves
- 1/2 tablespoon molasses optional, enhances flavor a lot and doesn’t add a lot of carbs or calories per serving
- 2 cups chicken stock
- 1 tablespoon gelatin
- salt and pepper to taste
- 3 tablespoons parsley minced
Instructions
- Preheat the oven to 350ºF.
- Heat a large cast iron or other oven safe pan over medium heat. Add the bacon and cook, stirring occasionally until the fat is rendered and the bacon is crisp. Transfer the bacon to a paper towel lined plate and set aside. Drain all but 1 tablespoon of the bacon grease from the pan.
- Add the chicken, skin side down and cook until well browned and the skin is crisp. Using tongs, remove the chicken to a plate (it will still be raw but will be cooked again later), set aside.
- Add the onions and cook, stirring occasionally until beginning to brown. Add the mushrooms and carrots and cook until they release their liquid and begin to brown, stirring occasionally. Add the garlic and cook, stirring constantly until fragrant, about 1 minute. Add the brandy and cook until no liquid remains. Stir in the reserved bacon, thyme, bay leaves, wine, stock, molasses, and gelatin. Add back the chicken, skin side up and nestle the pieces in so that the skin is above the liquid.
- Transfer to the oven and cook for at least an hour, or until the liquid is thick and reduced, about 30-45 minutes Let cool for 10 minutes and then remove the chicken. Adjust the seasoning of the reduced wine mixture to taste with salt and stir in parsley. Add back the chicken and serve.
Notes
Protein:Energy Quotient [calories]: 0.46, Protein % of calories: 23.4%
Nutrition Facts
Coq au Vin
Amount per Serving
Calories
549
% Daily Value*
Fat
31
g
48
%
Saturated Fat
9
g
56
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
13
g
Cholesterol
121
mg
40
%
Sodium
637
mg
28
%
Potassium
768
mg
22
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
25
g
50
%
Vitamin A
2285
IU
46
%
Vitamin C
9
mg
11
%
Calcium
50
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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