Ingredients

• 4 chicken thighs
• 750 mls (3.13 cups) red wine
• 250 mls (1.04 cups) chicken stock
• 200 gms (0.44 lb) button mushrooms
• 12 pearl onions
• 2 carrots
• 2 garlic cloves
• 100 gms (0.22 lb) bacon
• 2 tbsps tomato paste
• 2 tbsps butter
• 1 bay leaf
• 1 tsp fresh thyme
• 1 tsp salt
• 1 tsp black pepper
• 1 cauliflower

Instructions

1. Preheat the oven to 180°C (356°F).
2. In a large Dutch oven, cook bacon over medium heat until crispy, then remove and set aside.
3. Season the chicken thighs with salt and pepper and brown them in the bacon fat. Remove and set aside.
4. Add chopped carrots, pearl onions, and sliced mushrooms to the pot, cooking until softened.
5. Stir in minced garlic and tomato paste, cooking for about 1 minute.
6. Pour in the red wine and chicken stock, scraping up any brown bits from the pot.
7. Return the chicken and bacon to the pot, adding the bay leaf and thyme.
8. Bring to a simmer, then cover and transfer to the oven. Cook for about 1.5 hours.
9. While the chicken is cooking, grate the cauliflower to make cauliflower rice.
10. In a frying pan, melt butter and sauté the cauliflower rice until tender. Season with salt and pepper.
11. Serve the Coq au Vin over the cauliflower rice.

Notes

• Coq au Vin is a classic French dish, meaning 'rooster in wine'.
• For a healthier option, serve with cauliflower rice instead of traditional white rice.