Coq au Vin (Keto Modified)
Chicken Braised in Red Wine with Cauliflower Purée
Yes, with a tweak: ensure the sauce is not thickened with flour/roux. About 11g net carbs per serving, on the higher side for French food, so watch the portion.
What it is
A rustic French dish of chicken pieces (often thighs and drumsticks) slowly braised in a rich red wine sauce (typically Burgundy) with lardons (pancetta), mushrooms, and a small amount of pearl onions and carrots. For a keto adaptation, the sauce must be naturally reduced or minimally thickened without flour, and served with cauliflower purée instead of traditional potato or pasta.
Key ingredients
Chicken pieces (thighs, drumsticks), red wine (Burgundy), lardons/pancetta, mushrooms, garlic, chicken stock, butter, herbs (thyme, bay leaf), pearl onions (small amount), carrots (small amount), cauliflower for purée, heavy cream.
How to make it keto
Ensure the sauce is not thickened with flour/roux. Request minimal pearl onions and carrots, or their omission. Replace potato/noodles with cauliflower purée or other non-starchy vegetables like green beans.
Say this to the waiter (French)
Sans farine ni fécule pour la sauce, s'il vous plaît. Je préférerais des légumes verts (haricots verts, asperges) plutôt que des pommes de terre ou des pâtes. Juste un minimum de carottes et petits oignons.
Please, no flour or starch to thicken the sauce. I'd like green vegetables instead of potatoes or noodles. Confirm limited carrots and pearl onions.
Watch out for
Flour/roux in sauce, high quantities of pearl onions and carrots, sugary glaze on vegetables, non-keto sides.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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