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Quick & Easy Coq Au Vin 🍗🧄🥕
We’ve simplified and added our own healthier spin on traditional Coq Au Vin. But don’t worry. It’s still super good.
Fit for company, yet easy enough for a nice weeknight dinner.
Serve with potatoes or brown rice, steamed broccoli, and a salad.
➡️Rachel’s Tips:
If you do not have wine on hand, you may substitute wine for more chicken, or vegetable broth.
The wine really adds rich flavor.
All of the alcohol will cook out – so no worries there.
Do not use “cooking wine” as most of those have an astringent taste much like rubbing alcohol…LOL.
For best results, use a decent to nicer bottle of wine that one would actually drink because this will produce the very best flavor.
➡️ Here’s how to make your own ghee.
Makes 6 servings
Ingredients:
- 3 lbs chicken pieces, bone in, skin on (I use thighs and drumsticks, but breast with skin work well too)
- sea salt and freshly ground black pepper, to taste
- 1 Tbsp ghee or clarified butter
- 4 strips nitrate-free, high-quality bacon, diced
- 1 large sweet onion, diced
- 1 large carrot, peeled and sliced
- 3 garlic cloves, minced
- 1-1/2 lbs cremini mushrooms, sliced
- 2 cups dry white wine
- 1 Tbsp Dijon mustard
- 1/2 cup unsweetened coconut, almond or cashew milk
- 1 Tbsp gluten-free flour, or arrowroot powder
- 1 bunch chopped fresh parsley
Instructions:
Pat chicken pieces dry with a paper towel.
Melt your ghee in a large skillet over medium heat.
Quickly season the chicken with sea salt and pepper on all sides, then add it to the hot skillet. Cook until evenly browned, about 3-4 minutes per side. Set chicken aside on a plate, as we’ll continue to cook it later on.
Add chopped bacon to the skillet and cook on medium-low heat, until crispy.
Set cooked bacon aside on a paper towel-lined plate.
Into that same heated skillet, sauté the onion and carrots until they begin to brown.
Stir in garlic and mushrooms and continue to cook, stirring often, for another 5 minutes.
Return your chicken to the skillet together with the wine and bring to boil over high heat. Reduce heat to a low, cover, and allow it to cook until chicken is cooked through, about 15-20 minutes.
Meanwhile, in a bowl, whisk your milk, flour, and mustard together really well.
Once the chicken is cooked through, whisk in the milk mixture; simmer for a few more minutes, until thickened a bit.
Sprinkle your coq au vin with crumbled bacon and chopped parsley and serve hot.
Enjoy!
❤Rachel
Ingredients
- 3 lbs chicken pieces, bone in, skin on (I use thighs and drumsticks, but breast with skin work well too)
- sea salt and freshly ground black pepper, to taste
- 1 Tbsp ghee or clarified butter
- 4 strips nitrate-free, high quality bacon, diced
- 1 large sweet onion, diced
- 1 large carrot, peeled and sliced
- 3 garlic cloves, minced
- 1-1/2 lbs cremini mushrooms, sliced
- 2 cups dry white wine
- 1 Tbsp Dijon mustard
- 1/2 cup unsweetened coconut, almond or cashew milk
- 1 Tbsp gluten free flour, or arrowroot powder
- 1 bunch chopped fresh parsley
Instructions
- Pat chicken pieces dry with paper towel.
- Melt your ghee in a large skillet over medium heat.
- Quickly season the chicken with sea salt and pepper on all sides, then add it to the hot skillet. Cook until evenly browned, about 3-4 minutes per side. Set chicken aside on a plate, as we'll continue to cook it later on.
- Add chopped bacon to the skillet and cook on medium-low heat, until crispy.
- Set cooked bacon aside on a paper towel lined plate.
- Into that same heated skillet, sauté the onion and carrots until they begin to brown.
- Stir in garlic and mushrooms and continue to cook, stirring often, for another 5 minutes.
- Return your chicken to the skillet together with the wine and bring to boil over high heat. Reduce heat to a low, cover, and allow it to cook until chicken is cooked through, about 15-20 minutes.
- Meanwhile, in a bowl, whisk your milk, flour, and mustard together really well.
- Once the chicken is cooked through, whisk in the milk mixture; simmer for a few more minutes, until thickened a bit.
- Sprinkle your coq au vin with crumbled bacon and chopped parsley and serve hot.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 3 lbs chicken pieces, bone in, skin on (I use thighs and drumsticks, but breast with skin work well too)
- sea salt and freshly ground black pepper, to taste
- 1 Tbsp ghee or clarified butter
- 4 strips nitrate-free, high quality bacon, diced
- 1 large sweet onion, diced
- 1 large carrot, peeled and sliced
- 3 garlic cloves, minced
- 1-1/2 lbs cremini mushrooms, sliced
- 2 cups dry white wine
- 1 Tbsp Dijon mustard
- 1/2 cup unsweetened coconut, almond or cashew milk
- 1 Tbsp gluten free flour, or arrowroot powder
- 1 bunch chopped fresh parsley
Instructions
- Pat chicken pieces dry with paper towel.
- Melt your ghee in a large skillet over medium heat.
- Quickly season the chicken with sea salt and pepper on all sides, then add it to the hot skillet. Cook until evenly browned, about 3-4 minutes per side. Set chicken aside on a plate, as we'll continue to cook it later on.
- Add chopped bacon to the skillet and cook on medium-low heat, until crispy.
- Set cooked bacon aside on a paper towel lined plate.
- Into that same heated skillet, sauté the onion and carrots until they begin to brown.
- Stir in garlic and mushrooms and continue to cook, stirring often, for another 5 minutes.
- Return your chicken to the skillet together with the wine and bring to boil over high heat. Reduce heat to a low, cover, and allow it to cook until chicken is cooked through, about 15-20 minutes.
- Meanwhile, in a bowl, whisk your milk, flour, and mustard together really well.
- Once the chicken is cooked through, whisk in the milk mixture; simmer for a few more minutes, until thickened a bit.
- Sprinkle your coq au vin with crumbled bacon and chopped parsley and serve hot.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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