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Coq au Vin made with skinless chicken thighs, omit the potatoes

average rating is 3 out of 5, based on 150 votes

Delight your taste buds with our low-carb, high-protein Coq au Vin recipe! Tender skinless chicken thighs, infused with rich flavors of bacon, mushrooms, and a savory red wine sauce. This diabetic-friendly dish is perfect for the SOZA weight loss program. Get ready to savor a guilt-free, protein-packed meal!

Serving Suggestions/Tips:

Serve this Coq au Vin over cauliflower rice or steamed vegetables for a complete low-carb meal.

Pair it with a side salad dressed with a light vinaigrette for added freshness.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

low-carb high-protein diabetic-friendly weight loss low-carbohydrate gluten-free grain-free paleo-friendly keto-friendly dairy-free sugar-free healthy flavorful savory French cuisine chicken recipe low-calorie low-sodium mushroom dish wine-infused guilt-free

Ingredients

4 skinless, boneless chicken thighs
4 slices of bacon, chopped
1 small onion, chopped
2 cloves of garlic, minced
1 cup sliced mushrooms
1 cup dry red wine
1 cup low-sodium chicken broth
1 tablespoon tomato paste
1 tablespoon olive oil
1 tablespoon fresh thyme leaves
Salt and pepper to taste
Chopped fresh parsley for garnish

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the chopped bacon and cook until crispy. Remove the bacon from the skillet and set aside.
Season the chicken thighs with salt and pepper. In the same skillet, brown the chicken thighs on both sides until they develop a golden color. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 2-3 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
Stir in the tomato paste and cook for an additional minute, then add the red wine and chicken broth. Bring the mixture to a simmer.
Return the chicken thighs and bacon to the skillet. Add the fresh thyme leaves and season with salt and pepper to taste. Cover the skillet and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
Once the chicken is cooked, remove it from the skillet and set it aside. Increase the heat to medium-high and simmer the sauce until it thickens slightly.
Serve the chicken thighs with the sauce spooned over the top. Garnish with chopped fresh parsley.