Coq Au Vin

This paleo friendly, coq au vin recipe, despite what you may think, is easy as can be. Delicious, hearty and nutrient-dense.

Bella Grace
Coq Au Vin

Coq au Vin, if you don't already know, is an epic chicken dish braised in a rich red wine sauce. It's French so it sounds fancy, but in fact there are no fancy ingredients required and no tricky techniques. Just a bit of patience to let it simmer away gently to make the chicken tender and the sauce rich and indulgent.

The rich sauce really is the hero of the dish (unless you're a paleo bread fiend... then nothing beats that goodness) and is made with red wine which is also used to marinate the chicken. 

For those who accept this ingredient, I highly recommend purchasing your red wine from Dry Farm Wines. They lab test every batch, and ensure that the wines do not contain mycotoxin/mold, sulfites, or added sugars. The alcohol content is also lower. 

If you don't approve of the wine, simply sub out for bone broth, but do be aware that the dish will have a different flavor and image. The red wine marinade not only contributes to that rich flavor but is what stains the chicken pink and gives the gravy that gorgeous deep burgundy color.

This truly is the perfect Dutch oven dish, but if you're impatient you could give it a go in the instant pot, or the slow cooker if that's more your thing. Let me know how it works out if you do decide to go this route- I'm curious! We paired this delicious comfort meal with some paleo bread for mopping up all that saucy goodness, and a side salad to get in those extra greens.


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Coq Au Vin

(Serves 4-6)


1/2 pound bacon, cut into pieces

1 pound chicken thighs

4 cloves of garlic, minced

1 yellow onion, chopped

2 medium carrots, peeled and diced

1 sweet potato, peeled and diced

1/4 cup tomato paste

2 cups shiitake mushrooms, sliced

2 cups red wine

1 1/2 cup bone broth

4 bay leaves

4 sprigs of thyme

salt and pepper, to taste

fresh parsley, chopped, for garnish


1) Preheat the oven to 250F. Place dutch oven over medium heat. Add bacon and cook until crispy. Set aside.

2) Add garlic, onion, carrot and sweet potatoes. Saute in bacon fat for about 8 minutes, until onions become translucent and vegetables begin to soften.

3) Add organic tomato paste and stir.

4) Make room in the center of the dutch oven for the chicken, add any cooking oil if necessary and place chicken thighs on the bottom of the pan. Let slightly brown on both sides for about 3 minutes per side.

5) Add in shiitake mushrooms, salt, and pepper. Stir.

6) Pour in red wine, bone broth, bay leaves and thyme. Stir to combine.

7) Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven.

8) Remove bay leaves before serving. Serve with my paleo bread or cauliflower mash and garnish with fresh parsley.

Bella Grace

Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.

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