Go Back
+ servings
Print Pin
No ratings yet

Easy Chicken Coq au Vin

Course Main
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 507kcal
Author Brenda Bennett | Sugar Free Mom

Ingredients

  • 4 ounces sugar free bacon I used Wellshire
  • 1 tablespoon sunflower oil or preference
  • 8 chicken thighs skin on, bone in, about 3.5 pounds
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 ounces baby bella mushrooms cut in half
  • 6 ounces frozen pearl onions
  • 1 tablespoon tomato paste
  • 2 teaspoon fresh or ½ teaspoon dried parsley
  • 2 cloves garlic minced
  • 1 cup dry red wine
  • 2 cups low sodium chicken broth
  • 2 tablespoon arrowroot powder or use cornstarch
  • 2 tablespoon water

Instructions

  • Cook the bacon in a large Dutch oven.
  • Remove from Dutch oven and set aside.
  • Add the oil to the Dutch oven and place in 4 thighs.
  • Season thighs with salt and pepper.
  • Brown thighs on each side and transfer to a plate.
  • Cook remaining 4 thighs in Dutch oven until browned.
  • Transfer remaining thighs to plate.
  • Add mushrooms and onions to Dutch oven and cook until softened.
  • Stir in tomato paste, garlic and wine.
  • Cook on medium heat until wine is reduced by half then add broth.
  • Bring to a simmer then place chicken thighs back into Dutch oven.
  • Reduce heat to low, partially cover, gently simmer.
  • Turn chicken over after 20 minutes and continue to cook another 20 minutes or until thighs are cooked through and onion is tender.
  • In a small bowl whisk together arrowroot and water until dissolved.
  • Remove chicken from Dutch oven and keep warm.
  • Pour arrowroot mixture into pot with mushrooms and onions.
  • Bring to a boil.
  • Stir until thickened then return chicken and bacon back into Dutch oven.
  • Top with fresh chopped parsley over Roasted Garlic Provolone Cauliflower Rice!

Nutrition

Calories: 507kcal | Carbohydrates: 2.8g | Protein: 33.3g | Fat: 34.4g | Cholesterol: 188mg | Sodium: 216mg | Fiber: 0.5g | Sugar: 0.4g