It's a classic low carb recipe - Coq Au Vin

Yes, the name of this blog is 'The Low Carb Diabetic' and regular readers will know that unlike the other low carb team members I am not diabetic. I am of course married to Eddie, a Type 2 Diabetic. However, for the past six years I have been living the low carb lifestyle. What does this mean? Well for me I follow five pointers:

1) I eat low carb foods.

2) I eat high fat foods.

3) I eat moderate protein foods.

4) I take regular exercise.

5) I establish a good sleep pattern.

It's not been difficult, the range of great food is amazing, as many recipes on this blog will show (plus of course our food and recipes blog). Exercise can be walking, gardening, dancing, yoga or more energetic tennis, football, running etc....whatever suits you, your lifestyle, your needs. Sleep patterns for some can be difficult to establish, but does play an important part in how we feel.

I'm not a medical expert, I write from my experience. It's important that if you have any underlying health conditions these are taken into account.....but by sharing experiences, news, views, recipe ideas, maybe we can help each other.

My health and well being by living this lifestyle has been fantastic and I wouldn't go back to eating the highly processed foods that I ate prior to living the low carb way.  

Now here is a Classic Low Carb Recipe - it's "Coq au Vin".....which is great if you like chicken!

Ingredients (serves four)

1 large free range chicken, jointed

1 bottle of red wine

1 sprig of thyme

1 bay leaf

1/2 small leek

1 stick of celery

1 carrot

1 medium onion ( I like to use a red onion)

2 gloves garlic

12 small button mushrooms

100g of pancetta, cut into cubes of about 1cm

6 - 8 shallots (baby pearl onions)

Method

1. Separate the thighs from the drumsticks and place in a suitably sized tub or zip-lock bag. Crush the garlic, then chop the carrot, celery, onion and leek into rough 1cm dice and add everything to the chicken along with the wine, thyme and bay leaf. Leave in the fridge to marinate for a day. Put the chicken breasts aside for another recipe. Make a simple stock with carcass - crush slightly and snugly fit it into a medium - small pot. Cover with cold water and bring it to the boil slowly, skimming off any 'scum' that may rise. Simmer gently for three hours, then strain and discard the bones. Reduce the stock by half and place in the fridge until needed.

2. Heat the oven to 180C. Transfer the chicken and it's marinade to a roasting tray, then bring it to the boil on the stove top (hob) and simmer for three minutes to remove the alcohol. Place in the oven for about 45 minutes, or until the meat is tender.

3. Meanwhile heat a frying pan and cook the pancetta, shallots and mushrooms over a high flame / heat until nice and golden. Add the chicken stock to de-glaze, then simmer until the mushrooms and shallots are just tender. Set aside.

4. When the chicken is cooked, remove from the tray and pat the skin dry with kitchen towel. Strain the braising liquid into a saucepan, add the chicken stock poured off from the mushrooms and shallots pan. Bring to the boil and reduce by about two thirds, until it is dark and rich. Season to taste.

5. While the sauce is reducing crisp the chicken skin in a frying pan, heat some oil over a medium to low flame / heat and brown the chicken, being careful not to burn it. The skin should be dark and caramelised. Serve with the mushrooms, shallots, pancetta and sauce poured over.  

This really is a great classic ......yes it takes time BUT it's so worth it.

If you should try this lovely recipe I hope you enjoy it.

All the best Jan