Julia child's coq au vin
A classic French dish made in around 45 minutes with pearl onions, chicken thighs, and red wine. This Coq au Vin recipe is gluten-free and fits a primal diet. Perfect for a special occasion or holiday dinner.
Ingredients
bacon
0.5 lb
bay leaves
2
butter
2 Tbsps
mushroom
0.5 lb
chicken legs
3 lbs
chicken stock
2 cups
parsley
6 servings
whole garlic clove
6
yellow onion
20 large
red wine
2 cups
salt and pepper
6 servings
fresh thyme
6 servings
Method
- Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels.
- Cut the bacon into 1 inch by 1/4 inch pieces.Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes.
- Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper.Spoon off any excess fat.
- Add the chicken stock, wine, and herbs.
- Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through.
- Remove chicken and onions to a separate platter.
- Remove the bay leaves, herb sprigs, garlic, and discard.
- Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning.
- Garnish with parsley and serve with potatoes or egg noodles.
Nutrition:
Carbs
56 g
Fat
41 g
Protein
36 g
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