Coq Au Vin PaleOMG Style + All-Clad 12″ Chef Pan Giveaway

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Let’s learn a little about French food today. Since I know nothing about it.

Coq au vin – pronounced kk  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!

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Coq Au Vin PaleOMG Style + All-Clad 12″ Chef Pan Giveaway

  • Yield: 3-4 1x
Scale

Ingredients

  • 1/2 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)
  • 1/4 cup tomato paste
  • 1 pound boneless skinless chicken thighs
  • 2 cups button or porcini mushrooms, sliced
  • 2 cups red wine
  • 1 1/2 cup chicken broth
  • 4 bay leaves
  • 4 sprigs of thyme
  • salt, to taste throughout
  • fresh parsley, chopped, for garnish

Instructions

  1. 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.
  2. 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.
  3. 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 1/3 and thickens.
  4. 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.

PaleOMG Coq Au Vin PaleOMG Style + All-Clad 12" Chef Pan Giveaway

a Rafflecopter giveaway

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You May Also Like:

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I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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45 thoughts on “Coq Au Vin PaleOMG Style + All-Clad 12″ Chef Pan Giveaway”

  1. “Word origin – literally: cock with wine.”

    I think you meant “cook” but I love your version better! Haha! I’m a long time reader and lover of your recipes!

  2. This is one of my all time favorite dishes!!! That along with braised lamb shanks! Thanks Juli!!!

  3. I currently have some Jalapano Popper Chicken (though I used turkey- all they had) Chili in the crock pot, but am excited to put this on my list soon!

  4. i love cog-au-vin but i’ve never made it. my mom has one she makes in the crockpot. i will have to try yours because it looks so delicious. do you know if there is a substitute for red wine?? i can’t tolerate alcohol at all and wondered if a mix of balsamic vinegar and water would work or just more broth??

  5. Hi Juli,

    Just bought one of your older cookbooks. SO excited! your new one is at the library, here, in my little town. How cool is that!

    Thanks for the recipes and your humor which totally cracks me up!

    Say, will you be making or do you have any Christmas cookie recipes? I wanted to start my own new tradition. I am still new to paleo and all that jazz. Haven’t surfed the net yet thought I would come to a good source. 😉

    Thanks for any help you can provide. And, this looks good! Another one to print out!!!

    1. That’s so awesome! You know, I’m not the best baker BUT a person you should definitely go check out is brittanyangell.com. She always posts the best cookie and holiday cookie recipes! Vanessa from cleaneatingwithadirtymind.com also has great holiday recipes! Hope that helps! I’ll be posting regular holiday recipes and dessert recipes soon too!

  6. no no, you can’t get drunk, the alcohol cooks down and the flavor is just left behind! you could use pomegranate or grape juice instead of the wine, but definitely add some like juice in it to complete the flavor profile!

  7. Hi again Juli,

    I have one more question. I see some of these recipes require a food processer. Is there one you would recommend for a girl on a budget?

    Thanks,
    Tara

  8. Martysmashpaleo

    So random that I was just reading about these pans. I am def a cast iron guy…since Boy Scouts,(insert Boy Scout joke) but these look dope.

    And I’ve totally made this dish and its awesome.

  9. Wow, I love your blog, so great for a person on low carb diet and anyone, really! I have not made coq au vin in a few years, but I always did it with white wine. Since I like red wine to drink better than white, I am so ready to try your recipe here. You practically have me drooling already!

  10. Thanks Juli for another excellent recipe that will take a turn in my kitchen. New ideas from you means new opportunities for us. Thank you

  11. I love your blog and recipes!! They always turn out SO YUMMY!!! I hope I’m not too late, thank you for the chance of winning an All-Clad pan and your new cookbook. : )

  12. Any recipe with bacon and wine is a win in my book! I love my All Clad. I can’t wait to test out this recipe this winter. Thanks!

  13. New to paleo… This looks yummy !! Lots of luck on your new book !
    Following you on IG and your blog ..both are great..

  14. i made this last night and it was SO good. i’m currently eliminating some foods including tomatoes so i subbed in umeboshi paste for the tomato paste (i think i used about 1 tablespoon). it was fantastic. thanks for another awesome recipe Juli!

    1. for me, just a little easier to eat later without having to pick around the bone, but bone in thighs would still be great too if you don’t mind the bones!

  15. Thank you for the delicious recipe! I made it Saturday and it was super easy and my husband and I loved it. I just ordered your newest cookbook and hope to get it before the weekend as I am having some non-paleo folks over for dinner and want to show them what awesome food we all eat.

  16. Made this last night…absolutely LOVED it. My son thought it looked pretty gross and didn’t want to like it, but his words were “I wish I didn’t like it so much, cause it looks so bad!” I’ll admit, it’s a little brown and muddy looking, but the flavors are SO good! Definitely a keeper!

  17. I made this last night and it was fabulous! One of the best meals I’ve made in months and one of my favorite paleomg recipes now. Other than the chopping of all the veggies, very easy to make. The perfect comfort food for a cold winter day!

  18. One of my favorite recipes thus far! So easy to make too. The chicken comes out so juicy and fall-apart tender. As always, you knocked it out of the park, Juli!

  19. Fed this to my entire family and everyone (including the 15 year old sweet potato hater) loved it. Hubbers even said I could make it again! (Like he even has a say for god’s sake)Thanks for another great recipe! ♡♡

  20. First, congrats on your wedding!

    Second, can this be made without mushrooms? I realize it’s a staple with coq au vin but my husband hates mushrooms. Thanks!

  21. Made this for dinner tonight…yum!! I left out the yam since it’s not in the traditional recipe. Still delicious!

  22. Hi,
    I made this recipe today and used Bison stew meat chunks instead of chicken. Turned out fabulous! 🙂 Because I’m allergic to tomatoes, I used Nomato sauce and that worked out well too. Simmering for 30 minutes is key! Will definitely make again! Thank you for sharing your recipe.

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