Keto Coq au Vin
Indulge in the rich, hearty flavors of **Keto Coq au Vin**, a low-carb twist on the classic French dish. Perfectly seared chicken thighs are simmered in a luxurious blend of dry red wine, aromatic herbs like thyme and bay leaf, and a savory broth enhanced with tomato paste. Crispy bacon, tender mushrooms, and sautéed onions elevate the dish, while a touch of butter and xanthan gum create a velvety, keto-friendly sauce. This one-pot marvel is slow-cooked to perfection, ensuring the chicken is irresistibly tender and infused with flavor. Ideal for dinner parties or a cozy night in, serve this elegant dish over cauliflower mash or alongside a fresh green salad for a satisfying keto meal that feels decadently gourmet!
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Recipe Information
Ingredients
- 8 pieces chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 6 slices bacon
- 250 grams button mushrooms
- 1 large onion
- 4 garlic cloves
- 2 cups dry red wine
- 1 cup low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme
- 1 bay leaf
- 2 tablespoons butter
- 1 teaspoon xanthan gum
Instructions
Season the chicken thighs with 1 teaspoon of salt and the black pepper.
In a large Dutch oven or heavy skillet, heat the olive oil over medium-high heat.
Add the chicken thighs, skin side down, and sear until browned on both sides, about 5 minutes per side. Remove to a plate.
In the same pot, add the bacon slices and cook until crispy. Remove and set aside, leaving the bacon fat in the pot.
Add the sliced mushrooms and sauté until they begin to brown, about 5 minutes.
Chop the onion and mince the garlic cloves. Add them to the pot and sauté for 3-4 minutes until the onion is translucent and fragrant.
Stir in the red wine, chicken broth, tomato paste, thyme, bay leaf, and the remaining 1 teaspoon of salt.
Bring the mixture to a simmer and return the chicken thighs and bacon to the pot.
Cover and cook on low heat for about 1 hour, ensuring the chicken is tender and fully cooked.
Remove the chicken and set aside. Increase the heat to medium-high and let the sauce reduce by about half, approximately 10 minutes.
Turn off the heat, remove the bay leaf, and stir in the butter until melted.
Sprinkle xanthan gum over the sauce and whisk vigorously to thicken it slightly.
Return the chicken to the pot and coat with the sauce. Serve hot, garnished with additional fresh thyme if desired.
Nutrition Facts
Calories |
3931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.7 g | 277% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 1241 mg | 414% | |
| Sodium | 6827 mg | 297% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 22.8 g | ||
| Protein | 344.1 g | 688% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 273 mg | 21% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 5251 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
