Paleo meals

Quick Coq Au Vin

4 bacon strips

2 pounds (907 g) boneless, skinless chicken thighs

¼ cup coconut or almond flour (optional)

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon (15 ml) oil or cooking fat of choice (if not using bacon drippings)

2 cups (480 ml) quartered button or cremini mushrooms

1 cup (240 ml) pearl onions (or 1 cup (240 ml) chopped yellow onion)

2 cloves garlic, peeled and minced

2 cups (480 ml) chicken broth

1 cup (240 ml) dry red wine

1 tablespoon (15 ml) tomato paste

2 fresh thyme sprigs

1. Heat a large Dutch oven or covered pot over medium heat. When hot, add the bacon and cook until crispy. Remove the bacon strips to a plate lined with paper towels. Reserve the bacon grease in the Dutch oven for cooking the chicken.
2. In a medium bowl, toss the chicken with the flour, salt and pepper. If not using the bacon drippings, heat the oil or cooking fat over medium heat in the same pot used for the bacon. Cook in the Dutch oven over medium heat until the chicken is browned on all sides, about 3 to 4 minutes per side. Remove to a plate.
3. Add the mushrooms, onions and garlic to the Dutch oven and cook over medium heat, stirring well, until the mushrooms are slightly softened, about 2 to 3 minutes.
4. Add the chicken broth, wine, tomato paste and thyme and mix well, making sure tomato paste gets fully integrated. Add the chicken and any juices that may have accumulated. Cover, reduce the heat to medium-low and cook for 10 to 15 minutes, or until the chicken is cooked through.
5. Break the bacon into bite-size pieces and mix into the coq au vin. Serve hot.

NOTE: We suggest doubling this recipe, as it freezes exceptionally well.

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Quick coq au vin brings the classic French bistro supper to your weeknight table in about forty minutes. Crispy bacon, browned chicken thighs, mushrooms, and pearl onions braise together in red wine and chicken broth until everything is meltingly tender. Break the bacon over the top just before serving and dinner feels like a proper occasion.

Pro Tips

• Cook the bacon first and brown the chicken in its drippings — that one move layers two rounds of savory flavor into the same pot.
• Dusting the chicken with coconut or almond flour (if using) helps it brown and lightly thickens the braising liquid as it cooks.
• Stir the tomato paste in thoroughly until it's fully integrated — it adds body and a subtle sweetness that balances the wine.
• This recipe doubles beautifully and freezes exceptionally well, so make a second pot and stash it for a busy night.
• Fresh thyme sprigs go in whole so you can fish them out easily; if using dried thyme, reduce to about 1 teaspoon.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

You can, but thighs stay juicier through the braise and have more flavor. If using breasts, cut back the covered simmer time and pull them as soon as they reach 165°F.

What kind of red wine should I use?

A dry red like Pinot Noir, Burgundy, or Côtes du Rhône works best. Avoid anything labeled 'cooking wine' — if you wouldn't drink it, don't braise with it.

Does this really freeze well?

Exceptionally well. Cool it completely, portion into containers, and freeze for up to three months. Thaw overnight in the fridge and reheat gently so the chicken doesn't shred apart.

Can I make this without wine?

Yes — replace the wine with additional chicken broth plus a tablespoon of red wine vinegar or balsamic vinegar for the acidity that balances the dish.

Recipe Card

Stav Kogan

Quick Coq Au Vin

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 4 bacon strips
• 2 lb boneless, skinless chicken thighs
• ¼ cup coconut or almond flour (optional)
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 1 tbsp oil or cooking fat of choice (if not using bacon drippings)
• 2 cups quartered button or cremini mushrooms
• 1 cup pearl onions (or 1 cup chopped yellow onion)
• 2 cloves garlic, peeled and minced
• 2 cups chicken broth
• 1 cup dry red wine
• 1 tbsp tomato paste
• 2 fresh thyme sprigs
• Break the bacon into bite-size pieces and mix into the coq au vin. Serve hot.

Method

 

1. Heat a large Dutch oven or covered pot over medium heat.
2. When hot, add the bacon and cook until crispy.
3. Remove the bacon strips to a plate lined with paper towels.
4. Reserve the bacon grease in the Dutch oven for cooking the chicken.
5. In a medium bowl, toss the chicken with the flour, salt and pepper. If not using the bacon drippings, heat the oil or cooking fat over medium heat in the same pot used for the bacon.
6. Cook in the Dutch oven over medium heat until the chicken is browned on all sides, about 3 to 4 minutes per side.
7. Remove to a plate.
8. Add the mushrooms, onions and garlic to the Dutch oven and cook over medium heat, stirring well, until the mushrooms are slightly softened, about 2 to 3 minutes.
9. Add the chicken broth, wine, tomato paste and thyme and mix well, making sure tomato paste gets fully integrated.
10. Add the chicken and any juices that may have accumulated.
11. Cover, reduce the heat to medium-low and cook for 10 to 15 minutes, or until the chicken is cooked through.

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