Coq au Vin

Servings 4 servings


  • 1 tablespoon olive oil
  • 6 ounces bacon chopped
  • 4 whole shallots
  • 3 medium onions quartered
  • 8 ounces white button mushrooms
  • 2 cloves garlic minced
  • 8 medium boneless skinless chicken thighs
  • 1 1/2 cups low sodium chicken broth or use homemade
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • sea salt and freshly ground black pepper to taste


  • Heat the olive oil in a medium skillet over medium heat. Add chopped bacon; cook and stir for 3 minutes. Add shallots and onions; sauté for 6 minutes. Add mushrooms and garlic; sauté for 3 minutes.
  • Transfer mixture to a slow cooker.
  • To the same skillet, add the chicken; cook for 5 minutes per side. Add to the slow cooker and stir to combine ingredients. Cover and cook on LOW for 6 hours or until chicken is tender and cooked through.


LC SERVING SUGGESTION: Braised kale and Faux-Tay-Toes (see Day 2 directions).
SERVING SUGGESTION: Serve mashed russet potatoes instead of Faux-Tay-Toes.
KOSHER: Use turkey bacon or skip.
GLUTEN FREE: Make sure bacon and broth are gluten free.
NUTRITION: Per Serving: 530 Calories; 30g Fat; 47g Protein; 17g Carbohydrate; 5g Dietary Fiber; 151mg Cholesterol; 1046mg Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 2 Vegetable; 4 Fat. Points: 13
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