Coq au vin is one of my favorite classic French dishes. Chicken braised slowly in wine of any kind is almost guaranteed to be delicious, and I've made this coq au riesling recipe several times over the past year. It's become my go-to dish for whenever company is coming. However, wine is not truly part of a paleo diet, and many people try to avoid all alcohol, even in cooked dishes. The question on my mind was this: can you make coq au vin without the vin? Without any wine, is braised chicken still something exceptional?
You may have guessed that my answer is a resounding yes. This recipe is proof: wine is not necessary for making delicious braised chicken. In fact, I liked this dish even more than the coq au riesling I've been making, and to me, the chicken and sauce still had all the flavor benefits of dishes made with copious amounts of wine. I'm eager to see if you agree, so if you try this recipe, please let me know what you think!
Want to know why this recipe is so good, even though there's no wine in it? My theory is that it's because of the following three reasons. First, this recipe uses Pure Indian Foods' organic, grassfed ghee
. Ghee is by far my favorite cooking fat, because it has all the delicious flavor of butter paired with the higher smoke point of oil. In fact, I think ghee tastes even better than butter, and it's also a much healthier choice than canola or vegetable oil. If you haven't heard me talk about the wonders of ghee, you can read more about what it is and how it's made here.
