To me Coq Au Vin is the epitome of classic French cuisine – and now I find I can make a low-carb version and enjoy it just as much. It’s sorta like when you use the holy trinity of French cooking – if you use fresh, good quality ingredients, you have some leeway on making it work for your eating plan. If you look at the true translation of Coq Au Vin, it means “rooster in red wine”, hence the use of Red Burgundy in a typical recipe for this dish. I made Coq Au Vin the correct way for years, but half the time my sauce would turn the color of purple and even the chicken would have a purple tinge to it. Mind you it still tasted terrific, but I found it hard to get past my chicken resembling Barney. So I changed it up a bit and started using white burgundy instead (chardonnay or Chablis) – it both tastes good and looks appetizing as well.
I have been spinning the idea of low carb dieting for a couple of weeks now and finally settled down to officially and firmly starting today (after back/forth a bit the last 10 days, which did yield a weight loss of 8 pounds.) Eons ago I did the Atkins diet, but quickly tired of eating the exact same foods each meal every day (bacon/eggs, salads, etc.). Since I am committed to eating Low Carb for the next few months, I feel I should also be committed to creating some new and interesting twists on my old recipes, and making them low carb. Sugar substitutes have vastly improved over the years, and there are a number of really good low carb blogs out there. The following BBQ sparerib recipe is only 8 carbs per serving, primarily thanks to Splenda Brown Sugar and Heinz Reduced Sugar Ketchup. The original recipe I grew up with is 51 carbs a serving (2 ribs) – huge difference, and the taste is almost identical.