Module 3 · Meat & Poultry
Coq au Vin, Keto
Coq au Vin, Keto is a keto dinner with 5.8 g net carbs, 40 g protein and 48 g fat per serving (615 kcal). It serves 4 and takes 1 hour 50 minutes in total.
Bone-in chicken thighs braised slowly in red wine with smoky lardons, shallots and thyme, the sauce reduced rather than floured and finished with butter and golden mushrooms.
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Allergens in this Ketogeni recipe: milk, celery, sulphites. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 4 servings · Active time: 40 min · Total time: 1 h 50 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 5.8 g |
| Protein | 40 g |
| Fat | 48 g |
| Energy | 615 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 1000 g organic bone-in, skin-on chicken thighs (about 8)
- 6 g fine sea salt
- 0.5 tsp black pepper, freshly cracked
- 120 g organic smoked bacon lardons
- 250 g organic button or chestnut mushrooms, halved
- 30 g organic shallots, halved
- 3 piece organic garlic cloves, crushed
- 250 ml dry red wine (Burgundy or Pinot Noir)
- 300 ml organic chicken stock or bone broth
- 4 piece sprigs thyme
- 2 piece bay leaves
- 10 g organic butter, for the mushrooms
- 20 g cold organic butter, to finish
- 0.25 tsp xanthan gum (optional)
- 2 tbsp flat-leaf parsley, chopped
Step-by-step method
- Season. Pat the chicken thighs very dry and season all over with the salt and pepper. Leave at room temperature while the bacon renders.
- Render the lardons. In a heavy enamelled cast-iron casserole, cook the lardons over medium heat until the fat runs and they are golden, 6–8 minutes. Lift them out with a slotted spoon, leaving the fat behind.
- Brown the chicken. Lay the thighs skin-side down in the bacon fat, in batches, and cook without moving until the skin is deep golden, 6–8 minutes; turn for 2 minutes more and lift out. Pour off all but a tablespoon of fat.
- Deglaze. Add the shallots and garlic and cook for 2 minutes. Pour in the wine, scraping up every browned bit, and boil for 3 minutes. Add the stock, thyme and bay, then return the chicken skin-up with its juices and the lardons.
- Braise. Cover and braise at the gentlest simmer (or in the oven at 160 °C / 320 °F, fan 140 °C) until the meat is tender at the bone, about 45 minutes.
- Brown the mushrooms. Meanwhile, melt the butter in a cast-iron pan over high heat and fry the mushrooms, without crowding, until golden, about 6 minutes. Season.
- Reduce and finish. Lift out the chicken. Boil the braising liquid hard until reduced by about half and it coats a spoon, 8–10 minutes; if it stays thin, whisk in the xanthan sparingly. Off the heat, whisk in the cold butter, return the chicken and mushrooms, and scatter with parsley.
Variations
- Weigh substitutions and recalculate nutrition before serving.
Storage
Best served fresh. Refrigerate leftovers promptly in a covered container and use within two days.
Questions and answers
How many net carbs are in Coq au Vin, Keto?
One serving has 5.8 g net carbohydrates, 40 g protein and 48 g fat (615 kcal). The recipe makes 4 servings. These figures are estimates; your own ingredients may differ.
Can I make Coq au Vin, Keto ahead, store or freeze it?
Best served fresh. Refrigerate leftovers promptly in a covered container and use within two days.
Which allergens are in Coq au Vin, Keto?
It contains milk, celery and sulphites, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Coq au Vin, Keto gluten-free?
Yes. None of the ingredients contain gluten. Check the labels of processed ingredients such as stock or spices.
Can I vary Coq au Vin, Keto?
Yes. Weigh substitutions and recalculate nutrition before serving.