Coq Au Vin originally translates to ‘rooster cooked in wine’. It was a dish that was cooked low and slow. Rooster meat is not quite as tender as the chicken you buy today and if you buy and eat ‘desi murgi’ or country chicken, you will find it is also a much tougher meat. So this was rooster slow cooked in red wine that has evolved into a chicken dish. It’s most likely due to us not eating much rooster these days. If you saw my Keto Beef Bourguignon recipe, this is pretty similar to that. Anyway time to cook.
The dreaded carb count
Unfortunately the macros for this recipe will have to wait but i will assume it is similar to the beef bourguignon recipe. I’m on vacation in the UK and while I am able to access and write this blog I don’t have the immediate ability to calculate the macros. The real carbs will come from the wine which we will use sparingly and if you use regular onion there will be some from that. My personal suggestion is to not fuss so much over it.
I promise to work on the macros when I return from my trip. If any of you are kind enough to calculate it while I’m away please leave a comment letting me know the macros. Till then, bon appetite.
Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.