Coq Au Vin with Cheesy Cauliflower Grits

A perfect end to a great meal. Paired with the cauliflower grits, this dish is sure to become your go-to dinner staple. The Grit’s cheese creates an extra layer of flavor that can’t be matched in other dishes like traditional grits or mashed potatoes, which are traditionally made from corn or potatoes respectively.

The “keto shrimp and grits” is a low carb dish that can be made with shrimp, cauliflower, and cheese. The ketogenic diet is a high-fat, moderate protein, and low-carb diet.

In the winter, my favorite food to prepare is coq au vin. When chicken, herbs, and wine bake in a Dutch oven, something wonderful occurs. This beautiful symphony comes together to produce the perfect comfort taste for me. Coq au vin is more than the sum of its elements; it’s a culinary adventure.

This week, Alex and I have gone to bed at 8:00 p.m. three times. It’s as though we’ve simply gone into hibernation. In my whole life, I’ve never been so eager to go to bed so early. It’s definitely starting to feel like winter now that I’m going to bed early. With it comes the want to curl up in warm socks and eat stews for the rest of the week. This coq au vin is just what you need to satisfy that need.

Mushrooms, pancetta, a handful of thyme, and a hearty pour of red wine are used in my coq au vin recipe. I’ve made it for a crowd and for two people, and both times it was gone the next day. I’ve got a weekend of cooking ahead of me, as well as a buddy visiting from out of town. I believe I’ll have to remake this baby.

What is the definition of coq au vin?

If you haven’t yet had the pleasure of tasting coq au vin, please accept my heartfelt sympathies. You must correct this as soon as possible! Coq au vin is a classic French meal made with chicken, pearl onions, bacon, carrots, and mushrooms cooked in red wine. Coq au vin is unquestionably a labor of love, but it’s also ridiculously delicious. You should have no trouble creating this classic French meal as long as you prepare ahead of time and give enough time for the chicken to bake.

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Cauliflower grits as a base for coq au vin

Don’t use dried thyme instead of fresh thyme – For the finest taste, use fresh thyme rather than dried thyme. Coq au vin is a hefty meal because to the pancetta and red wine, so the sprigs of fresh thyme are required to balance off the rich tastes.

Sear the chicken before baking — It’s critical to sear the chicken first in the pancetta fat before baking it. Before the chicken is blended with the red wine and broth, this gives depth to the meal and locks in a lot of the fluids.

Use bacon instead of pancetta if necessary – If your grocery shop doesn’t have pancetta, you may substitute bacon. Just make sure the bacon you purchase is unflavored!

Cook the cauliflower just for a few minutes in the chicken stock instead of cooking it completely. If you leave the cauliflower to cook for too long, it will get mushy. When you pulse the cauliflower in the food processor, you want it to stay pretty thick.

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Ingredients

To To create the coq au vin, combine all of the ingredients in a large mixing bowl, preheat the oven to 350°F.

  • pancetta, 4 oz
  • an entire chicken weighing 3–4 pounds, sliced into eighths
  • Carrots, 1 pound
  • 1 big, coarsely chopped yellow onion
  • 10 oz. baby portabella mushrooms, sliced
  • 3 garlic cloves, minced
  • a half bottle of red wine
  • 1 1/2 quarts chicken broth
  • 20 fresh thyme sprigs
  • season with salt to taste

Cauliflower grits with cheese

  • 1 huge cauliflower head
  • 4 c. chicken broth
  • cream cheese, 2 ounces
  • 1 cup parmesan cheese, grated
  • 1 to 2 teaspoons of salt (to taste)
  • a quarter teaspoon of black pepper

Instructions

make the coq au vin

  1. Cook the pancetta in a large dutch oven over medium heat until it is nicely browned. Remove from the heat and set aside, leaving the browned pieces and cooking liquids in the pan.
  2. Season the sliced chicken with salt and drop 3-4 pieces at a time into the dutch oven. Cook the chicken for approximately 3 minutes on each side. It’s OK if it doesn’t cook all the way through since it will finish cooking later. Place the chicken on the platter that has been set aside. Scrape any browned parts to the pan’s bottom and set them aside.
  3. In a large skillet, heat 1 tablespoon of oil, then add the carrots, mushrooms, onion, and garlic. Cook for 5-7 minutes, or until the mushrooms are brown and the onions are transparent.
  4. Preheat the oven to 325 degrees Fahrenheit.
  5. Return the pancetta and chicken after adding the red wine and chicken stock. Add the thyme springs and season with salt to taste (about 3/4 teaspoon).
  6. Increase the heat to high and bring the mixture to a boil. Cover it and put it in the oven once it’s done.
  7. 1 hour in the oven When the dish is done, gently take it from the oven and set it aside to cool somewhat before serving.

To prepare the cauliflower grits, combine all of the ingredients in a large mixing bowl.

  1. Make the cauliflower grits while the coq au vin is baking. Fill a big saucepan halfway with chicken stock and bring to a boil. Cook for 3-4 minutes in the boiling stock with the chopped cauliflower. The cauliflower should be soft enough to penetrate with a fork but firm enough to hold its shape.
  2. Using a strainer, drain the cauliflower, reserving approximately 1/2 cup of the boiled chicken stock.
  3. Combine the cauliflower, cream cheese, grated parmesan, pepper, and salt to taste in an electric mixer. Pulse the cauliflower for a few seconds. It should still have some texture, similar to grits. If the mixture is too thick, add 2 tablespoons of the conserved chicken stock at a time.
  4. Place the cauliflower grits in dishes and top with the coq au vin!

Recipes for supper from:

Salad de Chimichurri de Steak

BBQ Burger with Bourbon Bacon

Soup with Turmeric Chicken

Green Goddess Pizza in the Spring

Lasagna with the Green Goddess

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Frequently Asked Questions

What is traditionally served with coq au vin?

A: Coq au vin is traditionally served with buttered egg noodles and mushrooms.

What do the French serve with coq au vin?

A: Coq au vin is a dish made from chicken and red wine braised in classical French cuisine. In France, its most commonly served with creamy mashed potatoes – but other options include rice or spaetzle.

Is coq au vin a peasant dish?

A: The answer is no, coq au vin is not a peasant dish.

Related Tags

  • what is coq au vin
  • white wine coq au vin
  • cheddar grits

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