Coq au Vin
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
French · 60 min · Chicken · dairy-free, keto, low-carb, high-protein
434 cal
38g protein
12g carbs
26g fat
per serving · estimated
Ingredients
- 1 lb bone-in chicken thighs
- 2 oz bacon lardons
- 8 oz quartered cremini mushrooms
- 4 oz pearl onions
- 1 cup dry red wine
- 1/2 cup chicken stock
- 1 tbsp all-purpose flour
- 2 cloves garlic
- 2 sprigs fresh thyme
- 1 bay leaf
Method (tap to check — screen stays awake)
- Render the bacon lardons in a Dutch oven until crisp, then set aside, leaving the fat behind.
- Season the chicken, brown it well on all sides in the bacon fat, and remove.
- Saute the pearl onions and mushrooms until golden, add the garlic and flour, and cook 1 minute.
- Pour in the red wine and stock, scraping the pot, then return the chicken and bacon with the thyme and bay leaf.
- Simmer covered for about 35 minutes until the chicken is tender and the sauce has thickened, then discard the bay leaf and serve.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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