A French classic goes keto! This comforting coq au vin recipe has fewer carbs than the original, and is made extra easy in your Crock-Pot. This post is in paid partnership with Holland House Cooking Wines.
This Keto Coq au Vin recipe is just like the classic French dish, with a few delicious twists.
I’ve swapped out some of the veggies for lower carb options, reducing the overall carb count while keeping the same rich and hearty flavor. And while traditional coq au vin can be a laborious process, I’ve made this easier and more straightforward by utilizing my CrockPot®.
An easier and healthier version of the classic comfort food recipe? Sign me up!
Slow Simmered in a CrockPot®
You probably knew that Crock-Pot brand is the original slow cooker. They’ve been around for over 4 decades and are a beloved kitchen appliance in so many homes. I daresay it’s almost a required piece of kitchen equipment, especially for those of us with families and busy lives.
But did you know that they debuted originally as a simple bean cooker? I don’t eat beans so thank goodness they have so many other uses. I’ve made everything from tender rosemary garlic pork loin to keto chocolate cake in mine.
And, of course, they are ideal for comforting soups and stews, just like this coq au vin slow cooker recipe. I don’t know what I would do without my Crock-Pot!
Coq au Vin – rooster in wine sauce
The original Coq au Vin was a recipe for rendering the tough meat of a rooster into a tender, wine-braised stew. Of course, rooster isn’t available to very many of us these days. I wouldn’t have a clue where to procure such a thing.
Braising tough meat for a long period of time in wine truly has a magical tenderizing effect and is a common cooking technique around the world. I love Holland House’s Red Cooking Wine for a winter stew like this, as it enhances the rich flavor of the final product.
With a classic red wine aroma and a rich ruby color, Holland House’s Red Cooking wine offers a smooth, medium-bodied flavor that is ideal for hearty comfort food.
And using a Crock-Pot simplifies the whole process. You still want to brown the chicken pieces in a hot skillet, as it gives it better texture, and color. Then the wine can be used to deglaze the pan so you don’t miss out on any of the wonderful browned bits.
After that, everything goes into the CrockPot together to cook and meld and come together in one delicious meal.
Reducing the carbs in Coq au Vin
This classic French dish is typically made with flour, carrots, and plenty of pearl onions. To make a more keto-friendly version, I subbed the carrots for some zucchini and red pepper, and kept the onions to a minimum.
And of course I skipped the flour altogether. Instead, I whisked in a bit of glucomannan at the end to thicken the sauce. It was absolutely perfect!
There you have it, friends. A classic comfort food dish made extra easy in the classic CrockPot. One taste and you will be declaring this Keto Coq au Vin a classic in your house too!
A French classic goes keto! This comforting coq au vin recipe has fewer carbs than the original, and is made extra easy in your Crock-Pot.
- 6 slices bacon chopped
- 6 bone-in skin-on chicken thighs
- Salt and pepper
- 6 ounces mushrooms quartered or sliced
- ¼ cup chopped onion
- 2 cloves garlic minced
- 1 cup Holland House red cooking wine
- ¼ cup chicken broth
- 1 tbsp tomato paste
- 2 sprigs thyme
- 1 small zucchini cut lengthwise and slices ½ inch thick
- Half medium red pepper cut into 1 inch pieces
- ½ tsp glucomannan or xanthan gum optional
In a large skillet, cook the bacon until crisp, 4 to 5 minutes. Use a slotted spoon transfer the bacon to the Crock Pot, and remove all but 1 tbsp of the bacon grease from the pan.
Pat the chicken dry and season all over with salt and pepper. Add the chicken thighs, skin side down, and cook undisturbed for 4 minutes, to brown the skin. Transfer to the Crock Pot.
Add the mushrooms, onion, and garlic, and sauté 2 minutes. Add the red wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Cook 2 minutes to reduce.
Whisk in the broth and tomato paste. Pour the sauce with the vegetables over the chicken in the slow cooker. Add the thyme sprigs and cook on high for 3 hours or low for 6 to 8 hours. In the last half hour of cooking, add the zucchini and peppers.
For a thicker sauce, remove about ½ cup of the broth from the slow cooker after cooking. Whisk in the glucomannan or xanthan gum, then add back into the slow cooker and stir to mix with the remaining sauce.
Season with additional salt and pepper to taste.