Paleo-Friendly Crock Pot "Coq Au Vin" Recipe

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If you’re ever feeling fancy or have that little itch to try something new in the kitchen: this recipe is for you. And the best part is, it cooks in the crock pot — so you can set it and forget it. Well, scratch that, you surely won’t forget it because your house will smell so good you will hardly be able to contain yourself. Cue Salivation.

But seriously. It’s so good. And it’s paleo & whole 30 friendly! Say whaaaat?! I know. It sounds too good to be true. But alas, I kid you not.

So, go ahead and make this and impress yourself with your pseudo-french cooking skills. You won’t regret it.

Ingredients:

  1. 10-12 Boneless skinless chicken thighs (about 5 lbs…or sub bone-in/skin on) 

  2. salt & pepper

  3. 1/4 cup blanched almond flour 

  4. 6 slices of bacon chopped

  5. 1/4 cup olive oil

  6. 10 oz sliced white mushrooms

  7. 1 tablespoon unsalted butter

  8. 3 cloves garlic, chopped

  9. 3 small onions, cut into wedges

  10. 9 petite carrots/french carrots (or whole carrots halved lengthwise)

  11. 3/4 cup boiling water

  12. 1.5 cups red wine

  13. 4 thyme sprigs

Directions:

  1. Preheat 5-6 quart slow cooker or dutch oven

  2. Season chicken thighs generously with salt & pepper, then toss with the almond flour to coat thighs - shake off the excess.

  3. In large skillet, cook bacon over medium heat until browned, about 8-9 minutes. Transfer to a paper towel lined plate. Reserve fat in pan, and add mushrooms and garlic and a tablespoon of butter and cook until golden brown, about 8 minutes.Transfer to the slow cooker. Add 2 tablespoons olive oil to pan and add the carrots and onions. Increase heat to medium high and cook until vegetables are browned, around 5-6 minutes. 

  4. Add remaining olive oil to pan and cook the chicken thighs (in batches) until browned all over, about 4 minutes per side. Transfer chicken to slow cooker.

  5. Pour off the fat and return pan to heat, adding the wine and scraping the bits from the pan. Bring wine to a boil, then reduce heat and simmer for 5 minutes. Pour the wine over and the boiling water over the chicken. Top with the bacon and sprigs of thyme. 

  6. Cover and cook on low until chicken is tender, approximately 5-6 hours on low or 2-3 hours on high). 

  7. Remove chicken and vegetables from the sauce and skim any fat off. Season everything with salt & pepper and serve with mashed potatoes. 

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