Paleo Coq au Vin

Indulge in the rich flavors of this Paleo Coq au Vin, a wholesome twist on the classic French comfort food. This paleo-friendly recipe swaps traditional ingredients for clean, nutrient-dense options while preserving the signature depth of flavor. Succulent bone-in chicken thighs, crispy bacon, and tender button mushrooms simmer gently in a savory blend of chicken broth and dry red wine, infused with fresh thyme and bay leaves. Aromatic garlic, onion, and carrots add natural sweetness, while a touch of ghee or coconut oil ensures a dairy-free base. With just 20 minutes of prep and a long, slow simmer for melt-in-your-mouth perfection, this one-pot dish is perfect for a cozy dinner. Garnish with fresh parsley for an elegant finish, and serve warm for a Paleo-approved meal that's as comforting as it is impressive. Ideal for weeknights or weekend entertaining!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 6 pieces bone-in chicken thighs
• 4 slices bacon
• 2 tablespoons ghee or coconut oil
• 1 large, diced onion
• 3 large, sliced carrots
• 4 minced garlic cloves
• 8 ounces, sliced button mushrooms
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 1 cup dry red wine
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the rendered fat behind.

Step 2

Increase the heat to medium-high and add the chicken thighs to the pot, skin side down. Brown the chicken on both sides, about 5-6 minutes per side. Transfer the chicken to a plate.

Step 3

In the same pot, add the ghee or coconut oil if needed, and sauté the onion, carrots, and garlic until the onion becomes translucent, approximately 5 minutes.

Step 4

Add the mushrooms to the pot and cook for an additional 5 minutes, until they begin to soften.

Step 5

Stir in the tomato paste and cook for 2 minutes. Pour in the chicken broth and wine, and deglaze the pot by scraping any brown bits from the bottom with a wooden spoon.

Step 6

Return the chicken and bacon to the pot. Add the thyme, bay leaves, sea salt, and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, until the chicken is cooked through and tender.

Step 8

Once cooked, remove the thyme sprigs and bay leaves. Adjust seasoning with additional salt and pepper if needed.

Step 9

Serve hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(2985.3g)

Amount per serving	% Daily Value*
Calories	4053.7

Total Fat 273.7g	0%
Saturated Fat 85.5g	0%
Polyunsaturated Fat 2.2g
Cholesterol 1330.7mg	0%
Sodium 5233.2mg	0%
Total Carbohydrate 70.8g	0%
Dietary Fiber 14.2g	0%
Total Sugars 31.1g
Protein 275.3g	0%

Vitamin D 5.1IU	0%
Calcium 425.2mg	0%
Iron 20.6mg	0%
Potassium 6401.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.0%

Protein: 28.6%

Carbs: 7.4%