Coq au vin

See page 100

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the bouquet garni by placing all the herbs in a piece of cheesecloth and tying with unwaxed kitchen string.

Step 2

Place the bacon slices in a large pan and add ½ cup (120 ml) of water. Cook over medium-high heat until the water starts to boil. Reduce the heat to medium and cook for about 10 minutes, until the water evaporates and the bacon is crisped up. Use a slotted spoon to transfer the bacon to a plate and set aside.

Step 3

Season the chicken thighs with salt on all sides. Grease the casserole dish where you cooked the bacon with half of the ghee, and add the chicken thighs in a single layer, skin-side down. Cook over medium-high heat for 5 to 8 minutes. Turn on the other side and cook for another 3 minutes. Remove the chicken from the pan and set aside on a plate.

Step 4

Grease the casserole dish with the remaining ghee and add the whole onions. Cook for 5 to 8 minutes, turning occa sionally. Add the celery, garlic, and mushrooms, and cook for 1 minute. Pour in the wine and bring to a boil, scraping the browned bits from the bottom of the pan with a spatula. Add the water, tomato paste, and bouquet garni. Mix until combined, and season with salt and pepper.

Step 5

Place the chicken, skin-side up, back in the pan and spoon the pan juices over the chicken, Cover with a lid and cook for 25 to 30 minutes. Add the crisped-up bacon and stir in the sauce. Place the casserole dish under a broiler to crisp up for about 5 minutes. Remove from the oven and let it cool for a few minutes. Serve with cauliflower mash (page 48) or steamed low-carb veggies (page 21). To store, let it cool, and refrigerate for up to 3 days.