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Coq Au Vin, Thm S
Low carb version of a French classic.
Prep Time: 00:15
Cook Time: 00:30
2 lbs chicken breasts and thighs
6 slices bacon, sliced
8 oz cremini mushrooms, sliced
3 medium-sized carrots, sliced diagonally
1/2 red onion, diced
2 cloves of garlic, minced
1/2 cup chicken stock
1 1/2 c dry red wine (i used côtes du rhône)
1/3 c frozen pearl onions
6 - 8 whole sprigs of fresh thyme (you'll remove the stems later)
1/8 tsp xanthan gum
2 tbsp unsalted butter, or coconut oil
salt and pepper
fresh chopped parsley for garnish
1In a large cast iron Dutch oven, cook the bacon over medium heat until browned and crispy. Remove from the pan with a slotted spoon and set aside.
2Sprinkle the chicken with salt and pepper on both sides and brown the chicken in a single layer in the bacon drippings. Remove pieces to a plate and set aside.
3Add the butter to the pan, then sauté the carrots, mushrooms, red onions, and garlic over medium-low heat until onions are browned and soft.
4Sprinkle with xanthan gum, then add the wine, chicken stock, pearl onions, and thyme. Add the chicken and cooked bacon back to the pan. Cover and simmer over medium heat (or in a preheated 400 degree oven), for about 30 minutes. Uncover, and continue simmering another 10-15 minutes until some of the liquid reduces down.
5Garnish with fresh parsley and serve immediately.
Credit: Erin Murray, My Fling with Food
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