Coq au Vin

Based on a Food & Wine recipe, this is a high-calorie dish if you eat three (or more) drumsticks, so it’s probably best reserved for special occasions. On the other hand, it is completely delicious!

Coq au Vin
Five servings (of 3 drumsticks) // 764 calories, 8 net carbs
Eight servings (of 2 drumsticks) // 477 calories, 5 net carbs

16 chicken drumsticks (4 pounds)
Sea salt and freshly-ground black pepper
1/4 cup extra virgin olive oil
2 slices of smoked bacon, chopped
1 cup finely chopped carrot
1 cup finely chopped onion
1 cup finely chopped celery
4 cups chopped mushrooms (9-10 ounces)
6 garlic cloves, thinly sliced
1 cup brandy
2 tablespoons tomato paste
2 bottles Côtes du Rhône red wine (or pinot noir)
2 cups organic chicken stock
4-5 thyme sprigs
Glucomannan powder

Season the chicken with salt and pepper. In a large cast-iron casserole, heat the oil. Add the chicken and cook over moderately high heat, turning, until golden, about 5 minutes. Transfer to a plate.

Add the bacon to the casserole and cook until crisp, 1 to 2 minutes. Add the carrot, onion, celery, mushrooms and garlic and cook over moderate heat, stirring, until golden, about
5 minutes. Stir in the brandy and cook until reduced by half, 1 minute. Stir in the tomato paste until incorporated. Add the wine, stock and thyme sprigs; bring to a boil. Return the chicken to the pot and bring to a simmer. Cover and cook over low heat, turning the chicken occasionally, until very tender, about 1-1/2 hours. Transfer the chicken to a plate.  

Simmer the sauce until thickened and reduced by half, about 15-20 minutes.To add a bit of thickening, sprinkle a bit of glucomannan powder over the sauce, whisking until it’s a silky texture. Season with salt and pepper, if needed, and discard the thyme sprigs. Return the chicken to the sauce and heat through. Serve with mashed cauliflower.

Note: The coq au vin can be refrigerated for 3 days.