Paleo Quick Coq Au Vin

4 11 2009

Oui. I know what you are thinking.  You are thinking, what kind of silly French dish is this?  Coq au vin?  Really? 

The original French concoction was a way for provincial French wives to make use of an old rooster and took a long time to prepare.

My version is quick and easy and best of all, fits into the paleo diet.

Note, I personally do not eat mushrooms.  I leave them out when I make this, but I will put them in the recipe for those of you who do enjoy them.

So, let’s get to the food!


4 chicken breasts

5-6 strips of thick cut bacon

Package frozen pearl onions (thawed)

2-3 carrots

Container of cremini or button mushrooms

¼ cup of almond flour

2 tbs of tomato paste

1 ½ tsp dried thyme

1 tsp sea salt

½ tsp black pepper

3-4 cloves garlic minced

Red wine of choice


  1. Cut chicken into bite-sized chunks and put in a zip top with almond flour.  Shake to coat.
  2. Peel carrots and cut into ¼ inch slices.  Set aside.
  3. If you choose to partake of the mushrooms, wash them and cut them into quarters.  Set aside.
  4. Cut bacon into half inch strips (these little chunks of bacon are refered to as “lardons” by the French) Put into large skillet or stew pot over medium heat.  Brown.
  5. Remove bacon.
  6. Add onions and carrots and cook until they start to caramelize (get brown and release their sugars), about 5-10 minutes.  Remove the onions.
  7. If you are a mushroom eater, now is the time to add them and brown them.  Pull them out and set them aside.
  8. Add chicken to the pot.  Brown.  Pull chicken out.
  9. Put garlic and tomato paste in the pot along with the rest of the almond flour from the chicken.  Cook for a couple of minutes (be careful not to burn the garlic)
  10. Add in a little wine and scrape up all the brown bits from the bottom of the pan. (This is known as de-glazing)
  11. Add in half to three quarters of the bottle of wine.  Add in spices, carrots, chicken, onions, and mushrooms. Cook for 10-15 minutes until the broth starts to thicken.
  12. Sprinkle bacon over the top and serve hot.

I like to serve this over spaghetti squash or zucchini that has been sliced into strips and sautéed until soft in olive oil and garlic. 



Orange Salad

8 10 2009


4 blood oranges (although any medium sized sweet orange will do)

1 large mango

1 small red onion

1 jalapeno

3-4 tbs cilantro

3-4 tbs mint

3 tbs olive oil

What to do:

In a small bowl, juice one half of one of the oranges and add in olive oil.  Whisk to combine.  Set aside. 

Peel remaining oranges and put slices in a large bowl.  Remember to take out the seeds. 

Using a knife, peel the mango and dice it up.  Be careful of the large pit in the center.  You kind of have to work around it.  I’ve found it is easiest to dice down to the pit and then slide the blade of the knife along the pit to release the yummy goodness of mango flesh.  Anyway, toss the mango into the bowl with the orange. 


Dice the onion and add it as well.  Cut off the stem of the jalapeno.  Cut it in half lengthwise.  Using a small spoon, scrape out the seeds and white parts from inside the jalapeno and discard.  (Since the seeds and white membrane are the hot spicy part, this salad isn’t overly spicy.)  Dice the jalapeno and toss it in the bowl. 


Finally, rinse the cilantro and mint.  One bunch at a time, hold the bunch by the stems with the leaves angled down towards the cutting board.  With your knife, scrape downwards to release the leaves and leave the stemy bits behind.  Roughly chop the leaves and toss in.  Repeat with the other bunch. 


Pour dressing over the top and toss to combine.  Cover bowl with plastic wrap and let it sit for a couple of hours for maximum flavor.


This is great alongside grilled meat, chicken, or fish and is especially popular at outdoor events or cookouts.