Coq au Vin, or chicken in wine, is an old French dish that can be traced all the way back to Julius Caesar. It has withstood the test of time and is as popular today as ever.
SLOW COOKER SIZE: LARGE
4 thick-cut slices sugar-free bacon
3 to 4 bone-in chicken leg quarters (about 3½ pounds, leg and thigh pieces)
1 medium onion, chopped
2 tablespoons tomato paste
2 teaspoons dried minced garlic
4 tablespoons butter
8 ounces white button or brown mushrooms, sliced
1 cup chicken broth
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
1 cup dry red wine
Fresh thyme leaves
1.In a large skillet over medium-high heat, cook the bacon until crisp, 6 to 10 minutes. Remove the crisp bacon and let cool slightly. Cut the bacon into ½-inch pieces and set aside.
2.Add the chicken quarters to the skillet with the bacon drippings and cook over medium-high heat until brown, turning to brown evenly, 5 to 7 minutes. Place the onion in the slow cooker and place the browned chicken on top. Spoon the tomato paste and garlic over the chicken. Sprinkle with the crisp bacon.
3.Add the butter to the bacon drippings in the large skillet and melt over medium-high heat. Add the mushrooms and cook, stirring frequently, until they release their moisture and it evaporates, about 5 minutes. Transfer the mushrooms to the slow cooker.
4.Pour the broth into the skillet. Cook, stirring to scrape up any browned bits, for 1 to 2 minutes. Pour the broth over the chicken. Add the bay leaf, salt, pepper, and dried thyme. Pour the wine over all.
5.Cover and cook on Low for 4 to 6 hours. Remove and discard the bay leaf before serving. Garnish with the fresh thyme.
PER SERVING: 745 CALORIES ★ FAT 56 G (68%) ★ NET CARBS 5 G (3%) ★ PROTEIN 49 G (26%)
