The other day, I saw a picture of Coq au Vin (“Rooster in wine” in French) on some food blog and started salivating. About a week afterwards, I still keep thinking about Coq au Vin either from that imprinted mouth-watering picture in my head or from its intriguing name. I decided that I HAD TO stop that itch and make it. Usually, food like Coq au Vin is not my style since it is quite time-consuming to make. But I have a soft spot for french-style stew, like Coq au Vin or gumbo– I had to get it out of my system!
Before I have come to this recipe, I have compared many recipes online and with my favorite cookbook, The Best Recipe. I decided to use Ina Garten’s recipe on Food Network, since it is simple yet complete. I made a few adjustments to make the dish paleo-friendly and easier to prep. The dish itself is very paleo friendly to begin with, except for the roux that needs conventional flour. I substitute the all-purpose flour with a mix of 1:1 ration of coconut flour and almond meal. I found this ratio works as equally well as the all-purpose flour in thickening the sauce in any dish that requires roux (like gumbo!).
- 1 whole chicken (or 4 chicken legs)
- 4 ounces of bacon (salted is best) diced– this is about 2 bacon strips
- 1/2 bottle of red wine (recommended fruity)
- 1/4 cup cognac
- 1/2 lb frozen pearl onions
- 1/2 mushroom
- 1 teaspoon tomato paste
- 1/2 lb carrot, diagonally slice 1 inch thick
- 1 yellow onion
- 1 clove garlic
- 1 tbsp of dry thyme or 2 sprigs of fresh thyme
- 2 tbsp butter
- 1/2 tbsp coconut flour
- 1/2 tbsp almond flour
- 1 cup of chicken stock or beef stock ( I use better than bouillon beef stock: 1 tbsp with 1 cup of water)
- salt and pepper to taste
- some olive oil ( I used avocado oil when I made this because I was out of olive oil)
Heat (olive) oil in a big pan on medium high heat and cook bacon in it for about 10 minutes until bacon yields fat and turns golden brown
Meanwhile, pat dry chicken and liberally sprinkle salt and pepper to season it. Take just the bacon out of the pan, put aside in a plate. Brown chicken in bacon fat, skin down first and flip, about 5 minutes on each side until they are crispy, golden brown color.
While waiting for the chicken to fry, cut up carrot, onion and garlic.
Start heating wine and stock in a non-reactive pot or a dutch oven.
Preheat the oven to 300 F
Put chicken aside in a plate.
Sauté onion and carrot in the pan with fat for about 10 minutes until the onion is brown. Put garlic in and cook for 1 minute. Add cognac into the pan, and light it on fire with a long match. You can skip lighting up the cognac, but it is not recommended. Why would you pass up an opportunity to light something on fire? ;)
Put chicken, bacon, and everything in the pan into wine and stock. Cover the pot and put it in the oven for 30 minutes
Meanwhile, thickly slice mushroom and thaw the pearl onion. Mix 1 tbsp of butter with coconut and almond flour together thoroughly until it has nice consistency.
Heat 1 tbsp of butter in the pan and start cooking pearl onion, for about 10 minutes until it is nicely browned, then add mushroom. When the mushroom is ready you will see it starts yielding out butter on the skin.
While those are cooking, start making ‘roux’ by mixing 1 tbsp of butter, coconut flour and almond meal until it reaches consistency.
Once onions and mushroom are ready, take the pot out of the oven (be careful, it’s hot!). Put everything in the pot and give it a good stir for the roux to mix in. Leave it on the stove, medium heat, for about 15 minutes. Then, the Coq au Vin is ready to be devoured!
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