Keto Chicken Coq Au Vin is a savory, simple, one-skillet, delicious, low-carb, paleo meal.
This flavorful, low-carb, gluten-free version of a classic traditional French chicken dish is a favorite family recipe.
Coq au vin recipes vary throughout different regions of France.
Our one-skillet dish features braised chicken thighs, bacon or pancetta, wine, and mushrooms in a wine sauce.
When I was a child and lived on a small farm in the US, we called this dish "Drunken Rooster."
We called it that because the rooster meat is much tougher than chicken meat, and marinating the rooster in wine makes the meat more tender.
I believe most people I know call it "drunken chicken," but we always used rooster in the recipe, so it had a name change.
You don't need a rooster to make this savory dish, as it is tastier and more succulent when you use chicken thighs or drumsticks.
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This was inspired by my Keto Chicken Tuscany recipe on this site.
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Ingredients for shopping
- 4 Chicken Thighs or drumsticks, or mixed, bone-in with skin on
- 3 tablespoons Extra Virgin Olive Oil
- ½ cup Dry Red Wine
- ½ teaspoon Sea Salt
- ½ teaspoon Black Pepper
- ¾ cup Chicken Stock
- 3 strips Bacon or pancetta, cut into ½-inch pieces
- ½ Shallot or small Onion, chopped
- 1 ½ cups Button Mushrooms, sliced
- 3 Garlic Cloves, minced
- 2 tablespoons Tomato Paste, no sugar added
- ½ teaspoon Fresh Thyme leaves or sprigs
See the printable recipe card for more details.
Instructions
In a medium bowl, place the chicken thighs, red wine, salt, black pepper, and chicken stock and let the chicken marinate for 10 to 15 minutes.
Bring a saute pan with a lid over medium heat, and add 1 tablespoon of olive oil. Add the chopped bacon and cook until crisp for 5 minutes. Remove the bacon but not the grease from the pan and set the bacon aside.
Remove the chicken pieces from the wine marinade, keeping the marinade to use in the recipe later. Pat the thighs dry with a paper towel. Return the pot to medium heat, and add another tablespoon of olive oil. Place the chicken pieces and cook until golden on both sides, about 4 to 5 minutes on each side. Remove and reserve. Pour off some excess fat, but leave about 1 tablespoon in the pot.
Now add the shallots or onions, and mushrooms and saute, occasionally stirring, for 5 minutes. Add the garlic and cook for 30 seconds.
Add the tomato paste, and cook until fragrant for 1 to 2 minutes.
Pour the reserved wine marinade and scrape the bottom to remove any stuck-on bits.
Return the chicken pieces and chopped bacon back to the pan and cook for an extra 8 to 10 minutes, covered, over medium heat.
Remove from the heat. Sprinkle fresh thyme leaves on top and serve.
Hint: After removing the chicken pieces from the wine marinade, be sure to save the remaining marinade to use in cooking the sauce later in the recipe.
Substitutions
- Chicken Thighs - instead of chicken thighs, you can use chicken drumsticks or a mix of thighs and drumsticks in the recipe.
📖 Printable Recipe Card
Keto Chicken Coq Au Vin
Ingredients
- 4 Chicken Thighs or drumsticks or mixed, bone-in with skin on
- 3 tablespoons Extra Virgin Olive Oil
- ½ cup Dry Red Wine
- ½ teaspoon Sea Salt
- ½ teaspoon Black Pepper
- ¾ cup Chicken Stock
- 3 Strips Bacon or pancetta cut into ½-inch pieces
- ½ Shallot or small Onion chopped
- 1 ½ cups Button Mushrooms sliced
- 3 Garlic Cloves minced
- 2 tablespoons Tomato Paste no sugar added
- ½ teaspoon Fresh Thyme leaves or sprigs
Instructions
- In a medium bowl, place the chicken thighs, red wine, salt, black pepper, and chicken stock and let the chicken marinate for 10 to 15 minutes.4 Chicken Thighs or drumsticks, ½ cup Dry Red Wine, ½ teaspoon Sea Salt, ½ teaspoon Black Pepper, ¾ cup Chicken Stock
- Bring a saute pan with a lid over medium heat, and add 1 tablespoon of olive oil. Add the chopped bacon and cook until crisp for 5 minutes. Remove the bacon but not the grease from the pan and set the bacon aside.3 tablespoons Extra Virgin Olive Oil, 3 Strips Bacon or pancetta
- Remove the chicken pieces from the wine marinade, keeping the marinade to use in the recipe later. Pat the thighs dry with a paper towel.4 Chicken Thighs or drumsticks
- Return the pot to medium heat, and add another tablespoon of olive oil. Place the chicken pieces and cook until golden on both sides, about 4 to 5 minutes on each side. Remove and reserve. Pour off some excess fat, but leave about 1 tablespoon in the pot.3 tablespoons Extra Virgin Olive Oil
- Add the shallots or onions, and mushrooms and saute, occasionally stirring, for 5 minutes. Add the garlic and cook for 30 seconds.½ Shallot or small Onion, 1 ½ cups Button Mushrooms, 3 Garlic Cloves
- Add the tomato paste, and cook until fragrant for 1 to 2 minutes. Pour the reserved wine marinade and scrape the bottom to remove any stuck-on bits.2 tablespoons Tomato Paste
- Return the chicken pieces and chopped bacon back to the pan and cook for an extra 8 to 10 minutes, covered, over medium heat.4 Chicken Thighs or drumsticks, 3 Strips Bacon or pancetta
- Remove from the heat. Sprinkle fresh thyme leaves on top and serve.½ teaspoon Fresh Thyme leaves or sprigs
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Notes
Nutrition
Equipment
Large deep frying pan with lid
Storage
Store the cooked chicken with sauce in a covered container in the fridge for up to 3 days, or freeze in a freezer bag for up to 4 weeks.
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
ChihYu says
So delicious! Tender, juicy chicken full of flavor in every bite! The best comfort meal!
nancy says
lovely and flavourful one pan meal. This Chicken Coq Au Vin was super easy to make and the Hubby really enjoyed it - he's asking for a encore