Coq au Vin- Paleo? Absolument!
I've blogged before about how much I love getting lost in a cookbook… and last week I did so in one of my favorites, Julia Child's Mastering the Art of French Cooking.
Wanting to prepare a hearty chicken dish that my husband and I could enjoy during a cozy evening in, I opted for the classic Coq au Vin.
But wait, you might say! That recipe calls for butter, bacon and.. a roux meant to be served atop right before presenting! How is that Paleo?
- Skip the butter/ opt for olive oil.
- Use uncured (as in no nitrates or nitrites) pastured-pork bacon (*If you cannot find this type of bacon, you can use diced leftover pastured pork tenderloin instead. Just skip the first step in the recipe below and brown the chicken in olive oil. Please don't go with Oscar Meyer!)
- Skip the roux all together; it's just not necessary!
- Brown diced bacon in heavy dutch – oven over medium high.
- Remove bacon & set aside, then brown a whole chicken for 10 minutes, flipping once halfway through in the bacon fat.
- Add the bacon back in, along with about 2-3 cups of red wine and the same amount of homemade chicken or beef stock.
- Add a bouquet garnis, tied with kitchen twine (I used bay leaves and thyme), some fresh garlic and some sliced mushrooms, along with some pearl onions. (Optional- add some diced carrots for colour, too!)
- Bring to a boil, then reduce to a simmer and cook, about 30-40 minutes. The meat will be falling off the bones! Check to make sure internal temp has exceeded 160F.
- Serve on top of your favorite leafy greens and sprinkle freshly chopped parsley on top.