Paleo Coq au Vin
Savor the rich, hearty flavors of this **Paleo Coq au Vin**, a wholesome twist on the classic French dish. This recipe combines tender, slow-simmered chicken thighs with smoky bacon, earthy mushrooms, and vibrant vegetables, all bathed in a luscious sauce made from dry red wine and chicken broth. Infused with fragrant herbs like thyme and bay leaves, this paleo-friendly version skips traditional flour-based thickeners but doesn't sacrifice its deep, velvety richness. Perfect for a cozy dinner, it's a stunning yet approachable dish that highlights the best of rustic, refined cooking. Serve it as-is or alongside mashed cauliflower for an utterly satisfying paleo meal. Paleo dinner recipes, French comfort food, and hearty one-pot meals never tasted this indulgent yet wholesome!
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 4 slices bacon
- 2 tablespoons ghee or coconut oil
- 1 large, diced onion
- 3 large, sliced carrots
- 4 minced garlic cloves
- 8 ounces, sliced button mushrooms
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 cup dry red wine
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the rendered fat behind.
Increase the heat to medium-high and add the chicken thighs to the pot, skin side down. Brown the chicken on both sides, about 5-6 minutes per side. Transfer the chicken to a plate.
In the same pot, add the ghee or coconut oil if needed, and sauté the onion, carrots, and garlic until the onion becomes translucent, approximately 5 minutes.
Add the mushrooms to the pot and cook for an additional 5 minutes, until they begin to soften.
Stir in the tomato paste and cook for 2 minutes. Pour in the chicken broth and wine, and deglaze the pot by scraping any brown bits from the bottom with a wooden spoon.
Return the chicken and bacon to the pot. Add the thyme, bay leaves, sea salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, until the chicken is cooked through and tender.
Once cooked, remove the thyme sprigs and bay leaves. Adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
4054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.7 g | 351% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1331 mg | 444% | |
| Sodium | 5233 mg | 228% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 31.1 g | ||
| Protein | 275.3 g | 551% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 425 mg | 33% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 6402 mg | 136% | |
*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.
