Keto Coq au Vin (Flour-Free)
This French-inspired coq au vin simmers with red wine, lardons, and herbs until a flavorful sauce develops without any flour.
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Servings: 4 servings
Ingredients
- 2 chicken drumsticks organic, free-range
- 2 chicken thighs organic, free-range
- 150 g smoked bacon lardons
- 1 large red onion
- 200 ml red wine
- 200 ml chicken stock
- 2 teaspoons arrowroot or 1 teaspoon of locust bean gum
- 150 g carrots bunched carrots or winter carrots
- 2 stalks celery
- 2 bay leaves
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 2 sprigs fresh oregano
- 3 leaves fresh sage
- paprika to taste
- black pepper to taste
- one pinch of salt Himalayan pink salt or Celtic sea salt
- avocado oil, mild olive oil or high-oleic sunflower oil for cooking
Procédé
- Heat the Dutch oven and add a little oil and butter. Sauté the bacon lardons.150 g smoked bacon lardons, avocado oil, mild olive oil or high-oleic sunflower oil
- Thinly slice the onion. When the lardons start to brown, add the onion. Sauté until the onion is fully translucent and the lardons are slightly crisp.1 large red onion
- Season the chicken to taste with paprika and black pepper.2 chicken drumsticks, 2 chicken thighs, paprika, black pepper, one pinch of salt
- Temporarily remove the onion and lardons from the Dutch oven. Leave as much fat as possible in the pot. Add a little more oil or butter if needed.
- Sear the chicken well, starting with the side with the most skin. Then turn it over.
- Return the lardons and onion to the Dutch oven. Deglaze with the wine.200 ml red wine
- Take a little stock (at room temperature) and dissolve the arrowroot or locust bean gum in it. Stir. Stir into the sauce. Add the remaining stock. Lower the heat and cover the Dutch oven with its lid.200 ml chicken stock, 2 teaspoons arrowroot
- Wash the carrots and celery. Cut into pieces. Add them around the chicken.150 g carrots, 2 stalks celery
- Tie the herbs together. Submerge them in the sauce. Do the same with the bay leaves.2 bay leaves, 1 sprig fresh thyme, 1 sprig fresh rosemary, 2 sprigs fresh oregano, 3 leaves fresh sage
- Simmer gently with the lid on the Dutch oven for one to two hours. Check occasionally to make sure there is enough liquid in the pot. If not, add a little hot water. If the sauce is still too thin, add a little more arrowroot or locust bean gum.
- Ideally, serve by simply placing the Dutch oven on the table, as the dish looks so appetizing in the pot.
Notes
The portion size (serving 4) is based on this dish being served as part of a larger dinner (such as Christmas dinner) with several courses and side dishes. If serving it as a main course with few or no side dishes, allow for 2 servings.
Equipment: cast-iron Dutch oven (with lid), knife, kitchen twine.
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