Paleo Coq Au Vin
1/2 lb. bacon, diced
4 garlic cloves, minced
1 yellow onion, chopped
3 medium carrots, peeled and diced
1 medium purple sweet potato (or any color), peeled and diced
1/4 c. tomato paste
1 lb. boneless, skinless chicken thighs
2 c. button mushrooms, sliced
2 c. dry red wine
1 1/2 c. chicken broth
4 bay leaves
1/2 tsp. dried thyme
1/4 c. chopped fresh parsley
salt and pepper
Heat a large dutch oven over medium heat. Add the bacon and cook until crispy. Add in the garlic, onion, carrots, and sweet potatoes, and season with salt. Toss in the bacon fat and cook for about 8 minutes, until the veggies start to brown. Stir in the tomato paste and mix well to combine.
Push the veggies to the edges of the pan to create a well in the middle for the chicken. Pat the chicken dry with paper towels, and add salt to each side. Place in the middle of the pan and brown on both sides, about 3 to 5 minutes per side. Add in the mushrooms with a little salt and cover to steam the mushrooms for 3 minutes.
Add in the red wine and chicken broth, the bay leaves, and thyme and bring to a gentle boil. Reduce heat and simmer, uncovered, over medium-low heat for about 35 minutes, as the sauce thickens and reduces by about 1/3. Remove bay leaves before serving.
Notes: This is really delicious - very savory and thick. Really great served over mashed cauliflower or mashed potatoes (or a mix of both :) )