Course Main
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 507 kcal
Ingredients
4 ounces sugar free bacon I used Wellshire
1 tbsp sunflower oil or preference
8 chicken thighs skin on, bone in, about 3.5 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces baby bella mushrooms cut in half
6 ounces frozen pearl onions
1 tbsp tomato paste
2 tsp fresh or 1/2 tsp dried parsley
2 cloves garlic minced
1 cup dry red wine
2 cups low sodium chicken broth
2 tbsp arrowroot powder or use cornstarch
2 tbsp water
Instructions
Cook the bacon in a large Dutch oven.
Remove from Dutch oven and set aside.
Add the oil to the Dutch oven and place in 4 thighs.
Season thighs with salt and pepper.
Brown thighs on each side and transfer to a plate.
Cook remaining 4 thighs in Dutch oven until browned.
Transfer remaining thighs to plate.
Add mushrooms and onions to Dutch oven and cook until softened.
Stir in tomato paste, garlic and wine.
Cook on medium heat until wine is reduced by half then add broth.
Bring to a simmer then place chicken thighs back into Dutch oven.
Reduce heat to low, partially cover, gently simmer.
Turn chicken over after 20 minutes and continue to cook another 20 minutes or until thighs are cooked through and onion is tender.
In a small bowl whisk together arrowroot and water until dissolved.
Remove chicken from Dutch oven and keep warm.
Pour arrowroot mixture into pot with mushrooms and onions.
Bring to a boil.
Stir until thickened then return chicken and bacon back into Dutch oven.
Top with fresh chopped parsley over Roasted Garlic Provolone Cauliflower Rice!
Nutrition Facts
Easy Chicken Coq au Vin
Amount Per Serving
Calories 507
Calories from Fat 310
% Daily Value*
Fat 34.4g
53%
Cholesterol 188mg
63%
Sodium 216mg
9%
Carbohydrates 2.8g
1%
Fiber 0.5g
2%
Sugar 0.4g
0%
Protein 33.3g
67%
* Percent Daily Values are based on a 2000 calorie diet.
