Keto Coq Au Vin
Insanely delicious and easy keto Coq Au Vin recipe.
You will want to make this low carb Coq Au Vin tonight.
If you are looking for a French dish that is low carb – this is the one for you!
Yummy braised chicken with mushrooms in a wine sauce.
Make this stovetop Coq Au Vin that is so flavorful and will be loved by all.
Serve this chicken dish for dinner or parties.
Even those that don’t follow a low carb lifestyle including the kids love this chicken meal.
Get ready to make the best low carb keto Coq Au Vin.
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Keto Mexican Spiced Baked Salmon
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How to Make Keto Coq Au Vin
Preheat the oven to 250 degrees.
Add the chopped bacon to an oven-proof skillet over medium high heat, and brown completely.
Place onto a paper towel lined plate to drain.
Drain all but a tablespoon of the bacon drippings from the skillet.
Season the chicken with salt and pepper on both sides, and brown evenly on all sides.
Remove, and set aside.
Place the onion into the skillet, and saute for a few minutes.
Stir in the garlic, and reduce the heat to medium.
Pour in the chicken broth
and red cooking wine.
Mix in the tomato paste,
bayleaf and thyme as well as salt and pepper to taste.
Bring the mixture to a light boil.
Return the chicken and bacon to the skillet.
Cover and bake for 55 minutes.
Remove the cover,
add the mushrooms and bake for another 15 minutes.
Serve
Enjoy
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Keto Coq Au Vin
Ingredients
- 8 Pieces of chicken bone in legs and thighs
- 4 Slices of bacon cut into pieces
- ½ Onion cut into wedges
- 3 tsp. Minced garlic
- 2 C. Chicken broth
- 1 C. Red cooking wine
- 4-6 Sprigs of fresh thyme
- 8 oz. Sliced mushrooms
- 1 Bayleaf
- 1 Tbsp. Tomato paste
- Salt and pepper to taste
Instructions
- Preheat the oven to 250 degrees.
- Add the chopped bacon to an oven-proof skillet over medium high heat, and brown completely. Place onto a paper towel lined plate to drain.
- Drain all but a tablespoon of the bacon drippings from the skillet.
- Season the chicken with salt and pepper on both sides, and brown evenly on all sides. Remove, and set aside.
- Place the onion into the skillet, and saute for a few minutes.
- Stir in the garlic, and reduce the heat to medium.
- Pour in the chicken broth and red cooking wine.
- Mix in the tomato paste, bayleaf and thyme as well as salt and pepper to taste. Bring the mixture to a light boil.
- Return the chicken and bacon to the skillet.
- Cover and bake for 55 minutes.
- Remove the cover, add the mushrooms and bake for another 15 minutes.
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