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Welcome!

I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

A Whole30 Maybe, Not Quite, Coq Au Vin aka Braised Chicken

A Whole30 Maybe, Not Quite, Coq Au Vin aka Braised Chicken

Ingredients:
2 tbsp. olive oil
8 oz. paleo bacon, diced
3 lb. Skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1/2 lb. carrots, cut on the bias in 1-inch pieces
2 small yellow onions, sliced
10 garlic cloves, chopped
2.5 cups chicken bone broth
10 fresh thyme sprigs
1 tbsp. brown butter ghee
1/2 lb. cremini mushrooms, stems removed and thickly sliced

Instructions:

  1. Preheat the oven to 250°F
  2. Pat the chicken dry with paper towels and season with kosher salt and pepper
  3. Heat the olive oil in a large Dutch oven
  4. Add the bacon and cook over medium heat, until lightly browned
  5. Remove the bacon to a plate with a slotted spoon
  6. Add the chicken thighs to your dutch oven and brown for about 5 minutes, turning to brown evenly, and working in batches
  7. Once browned, place chicken on a plate with the bacon
  8. Add the carrots, onions, and a sprinkle of salt and paper to the pan and cook until the onions are lightly browned
  9. Add the garlic and cook until aromatic
  10. Add the chicken stock along with the chicken thighs, bacon, accumulated juices from the plate, and thyme
  11. Bring to a boil, lower the heat, and let summer until liquid reduces slightly
  12. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes,or until the internal temperature is 165°F
  13. While the chicken is cooking, in a medium pan, add the brown butter ghee and cook the mushrooms over medium-low heat until browned
  14. Remove the stew from the oven and place on the stove over low heat
  15. Add in mushrooms and season with salt and pepper to taste

Inspired by Ina Garten's Coq Au Vin

 

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