This Coq au vin without wine is perfect for anyone doing a Whole30, or looking for an alcohol free version of the classic French dish. It has all of the rich sauce, tender veggies and flavourful chicken of the traditional dish, but uses 2 special ingredients in place of wine. This is the perfect dish to serve when you want to impress. This Whole30 Coq au Vin is also Paleo, Dairy Free, Grain Free, Gluten Free and Specific Carbohydrate Diet Legal.
This is the perfect dish for Valentine’s Day or entertaining. It’s a little bit fancy without being complicated, doesn’t take a lot of time to make, and has that delicious rich flavour that you often want in a dish when you are trying to impress.
I have to admit that I am so proud of the flavours of this dish, it tastes just like traditional Coq au Vin which is made with anywhere from a cup to an entire bottle of wine.
I found that combining a splash of red wine vinegar with beef stock created a very similar flavour to red wine. Although it seems odd to use beef stock in a chicken dish, it helps to develop that rich flavour that you want in Coq au Vin.
I used bone in skin on chicken thighs but bone in skin on breasts or drumsticks would also work well.
Once all of the vegetables are cooked, the chicken is added back in and the entire dish is baked in the oven for 20 minutes until the chicken is crispy and the vegetables are tender.
I recommend serving this Whole30 Coq au Vin with cauliflower mash so that it can soak up all of the excess sauce because you won’t want any of it to go to waste.
Here are a few other ways you can use bone in skin on chicken thighs:
- Szechuan Chicken Thighs
- Harissa Baked Chicken
- Balsamic Chicken with Figs
- Crispy Lemon & Herb Chicken with Fennel
- Sesame Lemon Chicken
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Coq No Vin
Ingredients
- 1 tbsp olive oil
- 200 grams diced bacon or pancetta
- 6 bone-in skin-on chicken thighs (or breasts/drumsticks)
- 250 grams mushrooms cut into quarters
- 2 large carrots chopped
- 1 large onion diced
- 2 sticks celery chopped
- 1/4 tsp salt
- 2 tsp thyme
- 5 cloves garlic crushed
- 2 bay leaves
- 1 1/2 tbsp tomato paste
- 2 cups beef stock
- 1/4 cup red wine vinegar
Instructions
- Preheat the oven to 200C (400F)
- Heat the olive oil in a large oven proof pan on medium heat and cook the bacon for 5 to 6 minutes until crisp. Once the bacon is cooked, remove it from the pan and set aside on a paper towel, leaving the grease in the pan.
- Sprinkle the chicken with salt and pepper and place the pieces skin side down in the pan. Sear for approximately 6 minutes until the skin is golden and crisp and then flip and cook for another 5 minutes. Once the chicken is cooked through, remove it from the pan and set aside on a plate.
- Add the mushrooms, carrots, onions and celery to the pan, sprinkle with salt and cook for 5 minutes until the onions become translucent. Stir in the garlic, thyme, bay leaves, cooked bacon, tomato paste, beef stock and red wine vinegar and increase the heat to high so that the liquid is simmering. Leave it to cook for 8-10 minutes until the sauce has reduced by 1/4.
- Return the chicken to the pan and place it in the oven to bake for 20-25 minutes until the chicken is cooked through. Once done cooking sprinkle with fresh chopped parsley and serve with cauliflower mash.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
I think Iโm in love. This recipe blew my mind. Iโve completed 14 rounds of Whole 30 and now I can continue with your brilliant recipe. Thank you.
What is the nutritional info for this recipe?
Yes, I agree it would be perfect for valentine but I’m hungry now and I will cook it today. Thank you for the recipe.
This was AMAZING!!! When my fiance says something is “fantastic” that means it truly is. Thanks so much for this recipe! It is now a favorite go to for us!! Everyone must make this!
I’m so happy to hear it was a hit!! Thanks for the comment Christina!
Wow! I’m on a French food kick but I am a recovering alcoholic (who will not even buy alcohol-removed wine to cook with since the smell is triggering). Thank you SO MUCH for this recipe, I’ll be making it this week! It’s wonderful to feel included again, I’ve got tears in my eyes writing this (silly, I know – just having a hard week).
Xoxo, Meg ๐ฉท
I cooked this tonight for dinner and my husband said it was good. He even asked for seconds. Love it and will cook again.
First recipe I have made of yours , and it was soooo delicious ! Definitely making again !! Made it with mashed potatoes so yum !
Is this supposed to go in the oven covered or uncovered? I did covered last night and while it was delicious there was a lot of liquid! Maybe I didnt reduce enough ๐
I would put it in uncovered so that the liquid really reduces down. If it comes out of the oven with a lot of liquid still in the bottom of the pan you could remove the chicken and bring the pan to a boil on the stove top until the sauce has thickened and then return the chicken back in.
I made this the other night. It was amazing!!! We are every last bite!!!!
Yea!! So happy to hear that you enjoyed it!!
What are your thoughts on preparing this the night before?
Yes I think that could work although I haven’t tried. When reheating I would recommend removing the chicken and broiling it to get the skin a bit crispy. If you are using skinless chicken then you can just leave it in and reheat all together
What temperature do you have the oven at for the Coq No Vin?
Apologies!! Just added it in! 200C or 400F
Apologies for not adding that in! I’ve just updated the recipe