Whole30 Coq au Vin

Elevate your weeknight dinners with this Whole30 Coq au Vin, a deliciously wholesome twist on the French classic. Featuring tender, bone-in chicken thighs and legs simmered to perfection in a rich, herbaceous broth of Whole30-compliant chicken stock, coconut aminos, and tomato paste, this dish brings indulgent flavors without straying from your Whole30 reset. The addition of smoky sugar-free bacon, earthy cremini mushrooms, and sweet carrots creates a hearty, satisfying one-pot meal that's both elegant and comforting. With minimal prep time and an oven-finished cooking technique that deepens the flavors, this recipe is perfect for impressing guests or treating yourself to a restaurant-quality meal at home. Serve garnished with fresh parsley for a vibrant finish, and enjoy this nutritious, paleo-friendly take on a beloved classic.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs, bone-in and skin-on
• 4 pieces Chicken legs, bone-in and skin-on
• 2 tablespoons Olive oil
• 4 ounces Bacon, compliant and sugar-free, diced
• 1 medium Yellow onion, chopped
• 3 medium Carrots, peeled and sliced
• 4 cloves Garlic cloves, minced
• 8 ounces Cremini mushrooms, quartered
• 2 tablespoons Tomato paste
• 3 cups Whole30 compliant chicken broth
• 2 tablespoons Coconut aminos
• 3 sprigs Fresh thyme
• 2 sprigs Fresh rosemary
• 2 leaves Bay leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Parsley, chopped for garnish

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium heat.

Step 3

Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside.

Step 4

Season the chicken thighs and legs with salt and black pepper.

Step 5

In the same pot, add the chicken pieces skin-side down and brown them in the bacon fat for about 4-5 minutes per side. Remove the chicken and set aside.

Step 6

Add the remaining tablespoon of olive oil to the pot, followed by the chopped onion, carrots, and mushrooms. Stir occasionally and cook for about 5 minutes or until the vegetables begin to soften.

Step 7

Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the garlic is fragrant and the paste is well incorporated.

Step 8

Pour in the chicken broth and coconut aminos, scraping the bottom of the pot to deglaze and release any browned bits.

Step 9

Return the chicken to the pot along with the bacon. Add the sprigs of thyme, rosemary, and bay leaves.

Step 10

Bring the mixture to a simmer, cover with the lid, and transfer the pot to the preheated oven.

Step 11

Cook for about 60-75 minutes or until the chicken is tender and fully cooked through.

Step 12

Remove the pot from the oven, discard the thyme, rosemary, and bay leaves.

Step 13

Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(2439.5g)

Amount per serving	% Daily Value*
Calories	3303.7

Total Fat 231.3g	0%
Saturated Fat 62.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1049.4mg	0%
Sodium 7767.0mg	0%
Total Carbohydrate 54.3g	0%
Dietary Fiber 11.3g	0%
Total Sugars 26.4g
Protein 259.8g	0%

Vitamin D 35.9IU	0%
Calcium 287.8mg	0%
Iron 14.4mg	0%
Potassium 4786.5mg	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: 62.4%

Protein: 31.1%

Carbs: 6.5%