Low Carb Coq Au Vin

local_grocery_store Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 4 slices of bacon, diced
• 8 oz mushrooms, sliced
• 10 oz pearl onions, peeled
• 2 cloves garlic, minced
• 1 cup dry red wine
• 1 cup chicken broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper

restaurant_menu Method

1. 1.Preheat the oven to 350°F.
2. 2.Season the chicken thighs with salt and pepper.
3. 3.In a large Dutch oven or oven-safe pot, heat the olive oil over medium heat.
4. 4.Add the chicken thighs and cook until browned on both sides, about 5 minutes per side.
5. 5.Remove the chicken from the pot and set aside.
6. 6.Add the bacon to the pot and cook until crispy, about 5 minutes.
7. 7.Add the mushrooms and pearl onions to the pot and cook until the mushrooms are browned and the onions are softened, about 10 minutes.
8. 8.Add the garlic and thyme to the pot and cook for 1 minute.
9. 9.Add the red wine and chicken broth to the pot and bring to a simmer.
10. 10.Add the tomato paste to the pot and stir to combine.
11. 11.Return the chicken thighs to the pot and spoon the sauce over them.
12. 12.Cover the pot and transfer to the oven.
13. 13.Bake for 1 hour, or until the chicken is cooked through and the sauce is thickened.
14. 14.Serve hot over cauliflower rice or with a side of roasted vegetables.

lightbulb_outline Tips

• chevron_rightFor an even richer flavor, marinate the chicken thighs in the red wine and thyme for a few hours before cooking.
• chevron_rightIf you don't have an oven-safe pot, transfer the chicken and sauce to a baking dish before baking in the oven.