Keto Coq au Vin (Soy-Free)

Ingredients

• 8 skin-on, bone-in Chicken Thighs
• 6 oz Bacon
• 8 oz Mushrooms
• 1 medium Onion
• 4 cloves Garlic
• 1 bottle Dry Red Wine
• 1 cup Chicken Broth
• 2 tsp Thyme
• 1 leaf Bay Leaf
• 0.5 tsp Xanthan Gum
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F/175°C). Add the 6 oz of bacon and cook for 8-10 minutes, or until it is crispy. Use a slotted spoon to remove the bacon from the pot and place it on a paper towel-lined plate. Leave the rendered bacon fat in the pot.
2. 2While the bacon cooks, pat the 8 skin-on, bone-in chicken thighs dry with paper towels. Season them all over with the 0.5 tsp salt and 0.25 tsp black pepper. Once the bacon is removed, increase the heat under the pot to medium-high (375°F/190°C). Carefully place the seasoned chicken thighs, skin-side down, into the hot bacon fat. Sear for 5-7 minutes per side, until deeply browned. Remove the chicken from the pot and set aside on a clean plate.
3. 3Add the 1 medium onion, cut into 1/2-inch pieces, and the 8 oz of mushrooms, quartered, to the pot. Cook over medium heat (350°F/175°C) for 8-10 minutes, stirring occasionally, until the onion is softened and the mushrooms have released their liquid and started to brown.
4. 4Add the 4 cloves of garlic, minced, to the pot and cook for 1 minute more, stirring constantly, until fragrant. Do not let the garlic burn.
5. 5Pour in the entire bottle of dry red wine and the 1 cup of chicken broth. Bring the liquid to a simmer over medium-high heat (375°F/190°C), scraping the bottom of the pot with a wooden spoon to loosen any browned bits stuck there. Let it simmer for 5 minutes to reduce slightly.
6. 6Add the 2 tsp of thyme and the 1 bay leaf to the pot. Return the browned chicken thighs to the pot, nestling them into the liquid. Bring the liquid back to a gentle simmer, then reduce the heat to low (250°F/120°C), cover the pot tightly, and let it simmer for 45 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
7. 7Remove the bay leaf from the pot. If you wish to thicken the sauce, in a small bowl, whisk together the 0.5 tsp xanthan gum with 2 tablespoons of the hot liquid from the pot until smooth. Pour this mixture back into the pot and stir well. Continue to simmer gently for 2-3 minutes, stirring, until the sauce has thickened to your liking.
8. 8Crumble the reserved crispy bacon over the chicken and sauce. Serve immediately.

Substitutions

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