Prepare to embark on a culinary journey that will transport your taste buds straight to the rustic kitchens of France, without breaking your Paleo diet! This Coq au Vin Casserole is not just a meal; it's a symphony of rich flavors, tender chicken, and a luxurious red wine sauce that will make your dinner guests think you've trained in a Parisian restaurant. Get ready to elevate your home cooking with this mouthwatering, nutrient-packed dish that proves healthy eating can be absolutely delicious!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups red wine
- 1 cup mushrooms, sliced
- 1/2 cup carrots, diced
- 1/2 cup onions, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare ingredients by patting chicken thighs dry with paper towels and seasoning generously with salt and pepper.
- Heat a large cast-iron skillet or heavy-bottomed casserole dish over medium-high heat. Add chicken thighs skin-side down and sear until golden brown, approximately 5-7 minutes per side. Remove chicken and set aside.
- In the same skillet, sauté chopped onions, diced carrots, and minced garlic until vegetables are softened and fragrant, about 3-4 minutes.
- Add sliced mushrooms and cook for an additional 2-3 minutes until they release their moisture.
- Pour red wine into the skillet, scraping the bottom to release any browned bits. Allow the wine to simmer and reduce by one-third.
- Return chicken thighs to the skillet, nestling them into the vegetable and wine mixture. Ensure chicken is mostly covered by the liquid.
- Cover the skillet and transfer to a preheated oven at 375°F (190°C). Braise for 45-50 minutes, or until chicken is tender and fully cooked.
- Remove from oven and let rest for 10 minutes before serving. The sauce will naturally thicken during this time.
- Serve hot, spooning the rich wine sauce and vegetables over the chicken thighs.
Tips
- Choose the Right Wine: Select a full-bodied red wine like Burgundy or Pinot Noir for authentic flavor. The wine is crucial to the dish's depth.
- Pat Chicken Dry: Always ensure chicken thighs are thoroughly dried before searing to achieve that perfect golden-brown crust.
- Don't Rush the Searing: Take your time browning the chicken - this step builds incredible flavor foundations for your entire dish.
- Low and Slow Braising: The magic happens during slow cooking, so resist the temptation to increase the temperature.
- Let It Rest: Allowing the dish to rest for 10 minutes helps the sauce thicken and allows flavors to meld beautifully.Pro Chef's Secret: For an extra layer of flavor, consider adding a sprinkle of fresh thyme or parsley just before serving to brighten the rich, deep flavors of your Coq au Vin!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 25g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 120mg
