Keto Dutch Oven Coq Au Vin

Experience the classic French bistro favorite with a keto twist. This Keto Dutch Oven Coq Au Vin delivers rich, deep flavors of chicken braised in red wine with a low-carb profile, perfect for maintaining your dietary goals without sacrificing taste.

Course Dinner

Cuisine French

Keyword Braised Chicken Keto, Keto Dinner, Keto Dutch Oven Coq Au Vin, Keto French Cuisine, Low Carb Coq Au Vin

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings people

Calories 450kcal

Equipment

Dutch oven
Measuring cups and spoons
Knife
Cutting board

Ingredients

6 pieces Chicken thighs, bone-in, skin-on approx. 2.5 lbs or 1.1 kg
6 slices Bacon, chopped approx. 6 oz or 170 g
1 large Yellow onion, diced approx. 8 oz or 225 g
4 cloves Garlic, minced
8 oz Mushrooms, sliced 225 g
2 cups Dry red wine choose a low-carb option, 16 fl oz or 473 ml
1 cup Chicken broth 8 fl oz or 237 ml
2 tbsp Tomato paste 1 oz or 28 g
4 sprigs Fresh thyme
2 Bay leaves
1 tsp Sea salt 5 g
½ tsp Freshly ground black pepper 1 g
2 tbsp Olive oil 1 fl oz or 30 ml
¼ tsp Xanthan gum optional for thickening, 1 g

Instructions

Preheat your oven to 350°F (175°C).
In a large Dutch oven, heat the olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot.
Season the chicken thighs with salt and pepper. In the same Dutch oven, sear the chicken thighs skin-side down until the skin is golden and crispy, about 3-5 minutes per side. Remove the chicken and set aside.
In the remaining fat, sauté the onion and garlic until the onion is translucent, about 3 minutes. Add the mushrooms and cook until they're browned, another 5 minutes.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, approximately 10 minutes.
Stir in the tomato paste, chicken broth, thyme, and bay leaves. Bring to a simmer.
Add the chicken thighs back into the pot, along with the cooked bacon. Cover with the lid and place in the preheated oven. Braise for about 1 hour or until the chicken is tender.
Once the chicken is cooked, remove the thyme sprigs and bay leaves. If desired, sprinkle xanthan gum over the sauce and whisk to combine for a thicker consistency. Let it simmer for an additional 5 minutes.
Adjust seasoning with salt and pepper, if needed, and serve hot.

Notes

For an authentic touch, garnish with chopped parsley before serving. If you prefer a thicker sauce without xanthan gum, you can reduce the sauce further on the stovetop after removing the chicken.

Nutrition