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Quick & Easy Coq Au Vin

Servings: 6

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!