Monday, January 24, 2011

Paleo Coq au Vin

This was delicious meal. It was totally inspired by a dish my friend made this weekend! A delicious chicken stew... or Coq Au Vin if you want to sound French, fancy and gourmet. Traditionally Coq au vin is braised chicken with red wine, garlic, onions and mushrooms. I used a white wine, garlic, onions, carrots and sweet potatoes! Okay, not your traditional coq au vin, but extremely tasty none-the-less... and I felt like a fancy French chef! :-)
You could use any pieces of chicken you like. I have a lot of chicken thighs in my freezer (because that's my husband's favorite), so that's what I used. A cut up whole chicken would be good or chicken breasts, but leave the skin on in this recipe. Hope you enjoy!


8 pieces chicken thighs
2 T olive oil
4 cloves garlic, minced
1 yellow onion, chopped
4 scallions, chopped
2 carrots, chopped
2 stalks celery, chopped
1 large sweet potato, peeled and chopped
1/2 C white wine
1 T arrowroot powder
seasonings (use generously):
dried thyme, dried oregano, black pepper, poultry seasoning
~finish with a pinch of sea salt!

Preheat oven to 350 degrees. Season chicken breasts all over with seasonings. Really stuff seasonings under the chicken skin! Heat olive oil in a dutch oven. Brown chicken thighs... about 5 minutes on each side. Remove chicken thigh temporarily to a plate. Now add onion, celery and garlic to dutch oven. Saute for a few minutes and then stir in carrots. Add back chicken thighs. Place sweet potatoes over and around the chicken pieces and sprinkle with the green onions. Mix wine with arrowroot powder until dissolved. Pour over chicken, cover dutch oven with lid and place in the oven for 45 minutes. Voila... a French-inspired feast!
Bon Appetit! :-)

No comments:

CrossFit Santa Cruz Central