Keto Coq au Vin (Dairy-Free)

Ingredients

• 8 each Chicken thighs
• 6 slices Bacon
• 2 tablespoons Olive oil
• 1 pound Cremini mushrooms
• 1 large Onions
• 3 cloves Garlic
• 1 bottle Dry red wine
• 2 cups Chicken broth
• 2 tablespoons Tomato paste
• 1 tablespoon Coconut aminos
• 2 teaspoons Thyme
• 1 each Bay leaf
• 1/2 teaspoon Xanthan gum
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Cut the 6 slices of bacon into 1/2-inch pieces. Place these pieces in a large, heavy-bottomed pot or Dutch oven. Cook over medium heat (350°F/175°C) for 8-10 minutes, or until the bacon is crisp and has released its fat. Use a slotted spoon to remove the crisp bacon pieces and set them aside on a plate lined with paper towels. Leave the rendered bacon fat in the pot.
2. 2Pat the 8 chicken thighs dry with paper towels. Season them evenly with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Increase the heat under the pot to medium-high (400°F/200°C). Carefully place the seasoned chicken thighs into the hot bacon fat, being careful not to overcrowd the pot; cook in batches if necessary. Brown the chicken on all sides for about 3-4 minutes per side, until golden brown. Remove the browned chicken from the pot and set it aside with the bacon.
3. 3Add the 1 large onion, cut into 1/2-inch pieces, and the 1 pound of cremini mushrooms, quartered if large, to the pot. Cook over medium heat (350°F/175°C) for 5-7 minutes, stirring occasionally, until the onions are softened and the mushrooms have released some of their liquid and started to brown. Add the 3 cloves of garlic, minced, and cook for 1 minute more, until fragrant.
4. 4Pour the entire 1 bottle of dry red wine into the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Bring the wine to a simmer over medium-high heat (400°F/200°C) and let it cook for 5 minutes, allowing the alcohol to evaporate slightly.
5. 5Stir in the 2 cups of chicken broth, the 2 tablespoons of tomato paste, the 1 tablespoon of coconut aminos, the 2 teaspoons of thyme, and the 1 bay leaf. Bring this liquid mixture to a gentle boil over medium-high heat (400°F/200°C). Once boiling, return the browned chicken thighs and the reserved crisp bacon pieces to the pot. Ensure the chicken is mostly submerged in the liquid.
6. 6Reduce the heat to low (250°F/120°C), cover the pot tightly with a lid, and let the stew simmer gently for 45 minutes. Check the chicken after 45 minutes; it should be very tender and cooked through. The internal temperature of the chicken should reach at least 165°F (74°C).
7. 7In a small bowl, whisk together the 1/2 teaspoon of xanthan gum with 1 tablespoon of cold water until smooth, creating a slurry. Pour this slurry into the simmering stew while stirring constantly. Continue to simmer the stew, uncovered, over low heat (250°F/120°C) for another 5 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
8. 8Remove and discard the 1 bay leaf from the pot. Serve the Keto Coq au Vin hot.

Substitutions

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