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Keto Coq Au Vin

Rooster Cooked in Wine

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.

Keto Coq Au Vin

Keto Coq Au Vin
Keto Coq Au Vin
Yum
Votes: 2
Rating: 3.5
You:
Rate this recipe!
A french classic
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Keto Coq Au Vin
Keto Coq Au Vin
Yum
Votes: 2
Rating: 3.5
You:
Rate this recipe!
A french classic
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Ingredients
  • 4 Full Chicken Legs with Skin
  • 200 grams Smoked Bacon Cubes
  • 100 grams Pearl Onions
  • 200 grams White Mushrooms
  • 150 ml Red Wine Pick a nice dry one
  • 200 ml Chicken stock
  • a bunch of thyme
  • Parsley for garnish
  • salt and pepper to taste
  • 1/8 tsp Xanthan Gum
Servings: people
Units:
Instructions
  1. Fry the bacon in a skillet/frying pan till nice and crispy and then set aside.
  2. Season the chicken legs with salt and pepper and fry in the residual bacon fat.
  3. Make sure you get a nice sear on the chicken and baste it in the fat to ensure it is crispy all around. Once it has a nice golden brown colour remove and set aside.
  4. In the same pan sauté the mushrooms and onions. Season with a bit of salt and pepper.
  5. Once they get some colour adding the thyme and then deglaze with the wine.
  6. Return the chicken to the pan, add the stock, half the bacon and then cover and let it cook till the chicken is nicely braised in the sauce.
  7. Once cooked, remove the chicken legs and reduce the sauce to the desired consistency. Add the xanthan gum to thicken.
  8. Once the sauce is ready, add the chicken and garnish with the crispy bacon and fresh parsley.

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