Let’s learn a little about French food today. Since I know nothing about it.
Coq au vin – pronounced koʊk oʊ ˈvæn. Isn’t that super helpful?
Word origin – literally: cock with wine.
In simple PaleOMG terms, all coq au vin really is is chicken braised in red wine with veggies and bacon. And the only reason I have even heard of it is because the movie Julie & Julia. And in the movie, it seems super stressful, so I never wanted to make it. But it’s really not stressful. You just mix, saute, brown and boil and BOOM, you have this chicken dish that makes you look like you know what you’re doing. I love those kinds of meals: fake it ’til you make it.
We can pretty much call ourselves French natives at this point, huh? Oui.
I recently got my first All Clad pan and I absolutely love it. I’m usually a cast iron skillet kind of girl, but this new 12″ pan from their All-Clad’s NS1 collection has me thinking a little differently. The pan is a three layer nonstick system that delivers unparalleled release, scratch resistance and durability, but also has a coating system that is PFOA free and allows cooking with little or no fats while being non-stick and safe. It is also dishwasher safe and its easy-to-clean coating maintains the pan’s beauty through a lifetime of use. Pretty rad, huh?
This pan is a Williams-Sonoma exclusive and priced at $99.95. But today, I am lucky enough to be able to give one away to one of you wonderful PaleOMG readers. So not only can you try this delicious recipe, but you can make hundreds of other PaleOMG recipes AND more recipes from my newest cookbook Juli Bauer’s Paleo Cookbook, because I’ll be sending you a copy of that as well! Then you’ll be able to make this recipe in a snap and clean even faster. So fun! Be sure to check out the giveaway at the bottom of the page to enter!
- ½ pound bacon, cut into pieces
- 4 cloves of garlic, minced
- 1 yellow onion, chopped
- 2 medium carrots, peeled and diced
- 1 purple sweet potato, peeled and diced (any color will do)
- ¼ cup tomato paste
- 1 pound boneless skinless chicken thighs
- 2 cups button or porcini mushrooms, sliced
- 2 cups red wine
- 1½ cup chicken broth
- 4 bay leaves
- 4 sprigs of thyme
- salt, to taste throughout
- fresh parsley, chopped, for garnish
- Place 12" all clad chef pan or high rimmed pan/dutch oven over medium heat. Add bacon and cook until crispy. Then add garlic, onion, carrot and sweet potatoes. Add in a pinch of salt then toss in bacon fat and saute for about 8 minutes, until veggies begin to brown.
- Add in tomato paste and mix to combine with veggies. Then push veggies up onto the edge and sides of pan to make room for chicken. Pat chicken dry and salt each side then place into the middle of the hot pan. Let brown on both sides for about 3-5 minutes per side. Then add in mushrooms with a sprinkle of salt and cover to let cook and steam for another 3 minutes.
- Lastly, pour in red wine, chicken broth and add in bay leaves and thyme and mix to combine. Let simmer uncovered at a medium-low heat for about 30-35 minutes or until it reduces by ⅓ and thickens.
- Remove bay leaves and thyme sprigs before serving. Serve with cauliflower mash on page 202 in Juli Bauer's Paleo Cookbook and garnish with fresh parsley.