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Recipe Details:
This recipe is for a classic French stew called coq au vin, which is made of either whole chicken or from dark chicken meat. Because the meat is slowly braised in a brandy and red wine sauce, this diabetic-friendly dish gives you an amazingly rich aroma and flavor.
Ingredients:
Chicken thighs and legs – 3 lb.
Turkey bacon (diced into 0.25” pieces) – 4 Oz (or 1 cup)
Almond flour – 1 tbsp.
Red wine – 3 cups
Brandy – 2.5 tbsp.
Tomato paste – 1 tsp.
Butter (unsalted) – 3 tbsp.
Champignon mushrooms (cut in halves) – 8 Oz. (or 4 cups)
Step 1 Season chicken with 2 tsp. of salt and 0.5 tsp. of pepper. Then, combine the seasoned chicken, thyme, bay leaves, and the red wine in a large bowl. Once you do so, cover and put in a fridge for 4 hours or overnight. Step 2 Take a large Dutch oven and cook the turkey bacon over medium-low heat for about 10 minutes. Then, transfer the cooked bacon to a plate covered with a paper towel using a slotted spoon. Do not discard the fat from cooking the bacon. Step 3 Remove chicken from the wine marinade. Do not discard the marinade! Dry the pieces of chicken by patting each of them with a paper towel. After that, heat the fat from the bacon in the Dutch oven over medium heat until it is just about to smoke. Add the chicken to the Dutch oven in a single layer and cook the chicken pieces until they’re well browned. That may take about 5 minutes per side. If there’s not enough fat and the Dutch oven gets dry, add a little olive oil. Once the chicken is browned, put it on a plate. Step 4 Add the carrot, diced onion, half of the mushrooms and ¼ tsp. of salt to the Dutch oven and cook until vegetables get lightly browned, stirring up any brown bits from the pot. Lower the heat if necessary to prevent burning. Step 5 Stir in the tomato paste and garlic and cook for a couple of minutes. After that, stir in the almond flour and cook for one more minute. Then, remove the Dutch oven from heat, push vegetables to one side of the Dutch oven, pour brandy into the empty side, and ignite with a match. If you don’t feel comfortable igniting the brandy, you can cook it down for 1 minute. Once the flame dies down, add the marinade you set aside earlier, bring to a boil, and reduce halfway (to about 1.5 cups). That may take up to 15 minutes. If any foam forms on the surface, skim it off. Step 6 Add the chicken along with any accumulated juices and half the cooked bacon into the Dutch oven. Cover and simmer for an hour over low heat, turning the content of the Dutch oven halfway through. After that, remove the lid from the Dutch oven and simmer for 15 more minutes to thicken. Add salt and pepper if desired. Step 7 Meanwhile, melt 1 tbsp. of butter and combine with 2 tbsp. of oil in a large nonstick frying pan, over medium-high heat. Add the white pearl onions, a pinch of sugar or sweetener and some salt if needed. Cover, reduce heat to low and cook for about 15 minutes, shaking the frying pan often to make onions move around. After that, remove the lid, push onions to one side of the frying pan, add remaining mushrooms, and increase heat to medium-high. Continue cooking until mushrooms are browned, stirring them frequently, and occasionally tossing the onions. That may take about 7-8 minutes. Then, remove mushrooms and onions from the frying pan, and wipe the pan out. Step 8 In the same frying pan, melt 2 tbsp. of butter and 1 tsp. of oil over medium heat until the butter starts bubbling. Then add pieces of bread and toast them on all sides for about 2 minutes per side. Then, remove the bread form the frying pan and sprinkle with some salt. Step 9 Before serving your Coq au Vin, dip the toasted pieces of bread (croutons) in the wine marinade, then coat in parsley. Add pearl onions, mushrooms and remaining half of the cooked bacon to the Dutch oven. Baste with the wine marinade, sprinkle with parsley and serve with the croutons on top. Bon appetite!
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