Whole30 Coq au Vin
Elevate your weeknight dinner with this flavorful Whole30 Coq au Vin, a wholesome twist on the classic French dish that's perfect for your healthy lifestyle. This recipe features tender bone-in chicken thighs and legs, seared to golden perfection and slowly braised in a rich, aromatic broth infused with garlic, tomato paste, and a medley of fresh herbs like thyme and rosemary. Compliant, sugar-free bacon adds a smoky depth, while hearty vegetables including cremini mushrooms, carrots, and onions create satisfying textures. Enhanced with Whole30-friendly coconut aminos, this dish delivers all the comfort of traditional coq au vin without the wine. Ready in under two hours, it's ideal for family dinners or meal prep, and a sprinkle of fresh parsley makes for a beautiful and delicious finishing touch. Serve it as-is for a one-pot masterpiece that's paleo, gluten-free, and Whole30-compliant!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, bone-in and skin-on
- 4 pieces Chicken legs, bone-in and skin-on
- 2 tablespoons Olive oil
- 4 ounces Bacon, compliant and sugar-free, diced
- 1 medium Yellow onion, chopped
- 3 medium Carrots, peeled and sliced
- 4 cloves Garlic cloves, minced
- 8 ounces Cremini mushrooms, quartered
- 2 tablespoons Tomato paste
- 3 cups Whole30 compliant chicken broth
- 2 tablespoons Coconut aminos
- 3 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped for garnish
Instructions
Preheat your oven to 350°F (175°C).
Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium heat.
Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside.
Season the chicken thighs and legs with salt and black pepper.
In the same pot, add the chicken pieces skin-side down and brown them in the bacon fat for about 4-5 minutes per side. Remove the chicken and set aside.
Add the remaining tablespoon of olive oil to the pot, followed by the chopped onion, carrots, and mushrooms. Stir occasionally and cook for about 5 minutes or until the vegetables begin to soften.
Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the garlic is fragrant and the paste is well incorporated.
Pour in the chicken broth and coconut aminos, scraping the bottom of the pot to deglaze and release any browned bits.
Return the chicken to the pot along with the bacon. Add the sprigs of thyme, rosemary, and bay leaves.
Bring the mixture to a simmer, cover with the lid, and transfer the pot to the preheated oven.
Cook for about 60-75 minutes or until the chicken is tender and fully cooked through.
Remove the pot from the oven, discard the thyme, rosemary, and bay leaves.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 1672 mg | 73% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.3 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1213 mg | 26% | |
*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.
