Coq au Vin - 6g Net Carbs | Low-Carb French Classic | LevelTrack

Ingredients

• 500g chicken thighs, bone-in skinless (about 4)
• 2 tbsp olive oil
• 100g smoked bacon lardons (optional)
• 1 large onion, chopped
• 12 small pearl onions, peeled
• 2 garlic cloves, minced
• 2 carrots, sliced (optional - omit for lower carb)
• 200g mushrooms, quartered
• 2 tbsp tomato purée
• 400ml dry red wine (e.g. Pinot Noir)
• 200ml chicken stock (low sodium)
• 1 tsp dried thyme
• 1 bay leaf
• 1 small piece orange zest (optional)
• Salt & pepper to taste
• 2 tbsp fresh parsley, chopped (to serve)
• 1 tsp xanthan gum (to thicken)
• Low-carb side: cauliflower mash, green beans

Method

1. Heat 1 tbsp olive oil in Dutch oven. Brown chicken on both sides. Remove.
2. In same pan, cook lardons until crisp. Add chopped onion and pearl onions, cook 5 mins. Stir in garlic 1 min.
3. Add mushrooms (and carrots if using), cook 5 mins.
4. Stir in tomato purée, return chicken.
5. Pour in red wine and stock. Add thyme, bay leaf, orange zest. Season.
6. Bring to simmer, cover, cook on low 1.5 hours until chicken tender and sauce thickened.
7. Remove bay leaf, adjust seasoning. Sprinkle parsley before serving.