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Coq au Vin with Cauliflower Purée
Coq au Vin with Cauliflower Purée

Coq au Vin with Cauliflower Purée
A classic French dish with a keto twist, featuring tender chicken in a rich red wine sauce served with creamy cauliflower purée.
Coq au Vin with Cauliflower Purée

This meal provides a balanced intake of protein and healthy fats while keeping carbohydrates low, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 4
    item
     chicken thigh
  • 100
    g
     bacon
  • 250
    ml
     red wine
  • 200
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 50
    g
     butter
  • 500
    g
     cauliflower
  • 100
    ml
     cream
  • 30
    ml
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 90 minutes
Coq au Vin with Cauliflower Purée
Instructions:
  1. Preheat oven to 180°C.
  2. In a large ovenproof pot, heat olive oil over medium heat. Add bacon and cook until crispy. Remove and set aside.
  3. In the same pot, brown chicken thighs on both sides. Remove and set aside.
  4. Add onions and garlic to the pot, sauté until translucent.
  5. Add mushrooms and cook for another 5 minutes.
  6. Return chicken and bacon to the pot. Add red wine, thyme, salt, and pepper. Bring to a simmer.
  7. Cover and transfer to the oven. Cook for 45 minutes.
  8. Meanwhile, steam cauliflower until tender. Blend with butter and cream until smooth. Season with salt and pepper.
  9. Serve chicken with sauce over cauliflower purée.
Nutrition Per Serving 1200 g Per 100g
Energy 2268 kcal 189 kcal
Protein 120 g 10.0 g
Fibre 12 g 1.0 g
Salt 2 g 0.2 g
Sugar 10 g 0.8 g
Carbohydrates 30 g 2.5 g
Fat 180 g 15.0 g
  • 4
    item
     chicken thigh
  • 100
    g
     bacon
  • 250
    ml
     red wine
  • 200
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 50
    g
     butter
  • 500
    g
     cauliflower
  • 100
    ml
     cream
  • 30
    ml
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat oven to 180°C.

In a large ovenproof pot, heat olive oil over medium heat. Add bacon and cook until crispy. Remove and set aside.

In the same pot, brown chicken thighs on both sides. Remove and set aside.

Add onions and garlic to the pot, sauté until translucent.

Add mushrooms and cook for another 5 minutes.

Return chicken and bacon to the pot. Add red wine, thyme, salt, and pepper. Bring to a simmer.

Cover and transfer to the oven. Cook for 45 minutes.

Meanwhile, steam cauliflower until tender. Blend with butter and cream until smooth. Season with salt and pepper.

Serve chicken with sauce over cauliflower purée.

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