Coq au Vin Recipe

Low Carb Recipe

Chicken in Wine and Mushroom Sauce
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This tasty crockpot or stovetop coq au vin (chicken in red wine) recipe is low in carbohydrates and high in protein. It is a gluten-free dish that can be a one-pot meal.

I enjoy making this recipe through the winter months, starting it in the crockpot in the morning so it is ready when I return home for dinner. It pairs well with sides of winter vegetables such as brussels sprouts and broccoli.

Nutrition: Approximately 200 calories per serving, 34 grams protein, 2 grams fat, 3 grams carbohydrate.

Makes 6 servings

Coq au Vin Ingredients

6 5-ounce boneless skinless chicken breasts or equivalent amount of boneless skinless chicken tenders
1 1/2 cup fat-free chicken broth
3/4 cup red wine
4 ounces sliced mushrooms
8 pearl onions or 1 cup of chopped green onions
1/2 teaspoon bacon bits or artificial bacon bits
1 teaspoon dried thyme
2 teaspoons cornstarch
2 tablespoons cold water
salt and pepper to taste

Option: add 1 pound baby potatoes or potatoes cut into chunks. This adds carbohydrates and calories but makes it into more of a traditional complete meal.

Option: My husband has an onion food allergy so I usually leave them out.

Coq au Vin Preparation

  • Crockpot method: Place chicken, chicken broth, wine, mushrooms, bacon bits, thyme (and potatoes if desired) in a crockpot on low for 4-8 hours.
  • Stovetop method: Place chicken, chicken broth, wine, mushrooms, bacon bits, tarragon (and potatoes if desired) in a large deep saucepan and bring to a boil for 15-20 minutes until the chicken is cooked through but still tender.
  • Remove the chicken, potatoes and most of the mushrooms, keeping the liquid in the pan or crockpot. If using a crockpot, turn the crockpot up to high.
  • In a cup, mix the cornstarch and cold water, add it to the reserved liquid and stir.
  • Bring to a boil with stirring and cook until thickened. Salt and pepper as desired.
  • Serve each breast with 1/6 of the sauce.

Serving Suggestions and Notes

Serve with sides of steamed or roasted vegetables. Green vegetables such as broccoli, roasted brussels sprouts or snow peas make a colorful and appealing plate. If you prefer to serve it with a fresh salad, that makes a nice change of textures through the meal.

If you haven't forsaken gluten and carbs completely, a slice of bread or dinner roll is excellent to sop up the sauce.

You can enjoy leftovers for lunch or dinner the next day. Reheat in the microwave for one minute or more per serving, until hot. The sauce may remain gel-shaped and less appealing in appearance, so it's best for personal enjoyment rather than serving to guests or picky eaters.

You can freeze leftovers for later use, with the same caveat that the sauce may not be visually appealing once reheated.

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