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15Jan, 21
Clean Food Love
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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


  • 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


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.



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