With Summer coming to an end, it’s time to start thinking about fall foods…MY FAVORITE! There’s nothing better on a crisp fall day than something hearty and warm for your tummy. One of my favorite chicken dishes is Coq co vin. Don’t let the sophisticated French name fool you! Coq co vin is a just a sassy chicken stew with mushrooms, potatoes and…red wine! …But what SPECTACULAR flavor it has! Pair with a fresh salad, and you have a MEAL folks! Give it a shot y’all!
COQ AU VIN
3 to 4 lbs. chicken
1 c. chopped onion
2 celery stalks finely diced
2 c. mushrooms
1 cup diced potato
6 to 8 slices bacon (reserve the fat)
6 c. chicken stock
1 c. red wine
3 cloves garlic
2 bay leaves
Thyme, salt, pepper
Sprinkle the chicken pieces with thyme, salt, pepper on both sides and brown the chicken in the bacon fat in a medium stock pot. Add remainder of ingredients, reserving the parsley and season to taste with salt and papper.
Cover and simmer about 3 hours. Remove the chicken and thicken the sauce if desired with a little cornstarch and water paste. Serve with rice, cauliflower rice, cauliflower mashed potatoes, mashed sweet potatoes, egg noodles or gnocchi.
For a very low carb option, omit the potatoes and serve over cauliflower rice or “mock” potatoes. You won’t miss a thing!
I like easy.
Bon appetit y’all!
*Note: The alcohol content in the wine cooks completely out. Wine is added for flavor only.*
*Thickening agent is made by mixing 1 tsp. cornstarch plus enough water to form a medium thick paste in a small bowl. Mix well, then add to broth and boil for one minute. Sauce should thicken upon standing.*