Easy Coq Au Vin

By

  • 4
  • Average
  • Average budget

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

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.