Easy Coq Au Vin
By deebs
1 Picture
Ingredients
- 4 Organic, Free Range Chicken Breasts
- 1 cup fresh mushrooms, any kind
- 1 cup carrots
- 1 cup red wine
- ½ onion, chopped
- 1 tablespoon fresh parsley or 1 tsp dried
- 2 cloves garlic, minced or pressed
- ¾ teaspoon dried marjoram
- ¾ teaspoon dried thyme
- 1/8 teaspoon black pepper
- 1 cup organic chicken broth
- 1 bay leaf
- 1 ½ cups water
- 1/8 cup coconut flour
Details
Servings 4
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cover the bottom of a large pot or dutch oven with grapeseed or coconut oil. Sautee chicken over
medium heat until browned on all sides (about 15 minutes).
Step 2
Add the mushrooms, carrots, wine, onions, parsley, garlic, marjoram, thyme, chicken broth, pep
-
per, bay leaf, and water. Bring to a boil, then reduce the heat, cover and simmer for about 25
minutes or until chicken is cooked through. Add more water if necessary- you want the liquid to
almost cover the ingredients.
Step 3
Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter discarding the
bay leaf. Cover to keep warm.
Step 4
Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter discarding the
bay leaf. Cover to keep warm.
Step 5
In a small bowl, combine 1 cup of the liquid from the pot with 1/8 cup of coconut flour. Stir to mix, then cook until bubbly.
Step 6
Pour broth over chicken and vegetables to serve or merely put everything back into the pot.
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