Healthier Coq au Vin (Chicken and Wine)

Pork lardons are not very healthy, mon ami. Most recipes for this classic French dish involve copious amounts of the stuff, and most of the veggies are sauteed in pork fat. I sought out to do a healthier, albeit less-than-authentic version that will leave your belly happy, too.

Ingredients 6 oz. uncured bacon 1 whole 4lb chicken, cut into 8 even pieces Kosher Salt ground black pepper 1 lb carrots, chopped 1 yellow onion, chopped 2 cloves garlic, minced 3 cups red wine (dry) 2 cups low sodium chicken stock 6 sprigs thyme 2 bay leaves 2 tbsp. Tomato paste 10 oz cremini mushrooms, sliced ¼ cup parsley, chopped fresh ¼ cup grapeseed oil

Directions 1. In a large pan, cook bacon over medium-high heat until crispy. Remove bacon from pan, place on a paper towel to de-grease. Drain bacon fat into coffee mug or other safe place for molten oil.

2. Season chicken pieces with kosher salt and pepper, generously, but not caked on. In batches, sear the outside of each piece in 2 tbsp. oil until golden brown. Place in the slow cooker.

3. In this same pan, add 1 tbsp. Grapeseed oil. Cook carrots, onion, and garlic until tender. Add to slow cooker.

4. Add wine to the pan, stirring gently and mixing with any leftover bits left in the pan. Bring the wine to a steady boil, simmering for 5 minutes. Add to slow cooker.

5. Add stock, thyme, tomato paste, and bay leaves to slow cooker. Cook on low for 7 hours.

6. When ready to eat, saute mushrooms in 1 tbsp. oil, adding to slow cooker. Let sit in slow cooker for 5 minutes before serving. To serve, add a garnish of parsley.


Sommelier Suggestion for service: Pair with Pinot Noir. Preferably Bourgogne made, but American will do just fine.