“While I’m in Paris” will feature guest posts from seven different ladies. Each post will have a unique twist, but a common love for Parisian and French culture! I hope you’ll enjoy this series while I galavant around the city of Paris, and we can all pretend we’re together. Make sure to show these girls some love by commenting below and visiting their blogs! 

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Bonjour, fellow Paleo Project readers! My name is Madi Ford, the blogger behind Run Sunshine where I write about my journey to having a healthy, happy, and most of all fun life! You will see many posts related to crossfit, running, my daily eats, and having fun with my sweet husband and our crazy families and friends!

I started going to crossfit a year ago, and I remember after 2 months my box was holding a Paleo nutrition challenge for 6 weeks. I signed up, and immediately went home and researched anything and everything Paleo. This is when I found Jenna’s blog. I was instantly hooked, and her recipes helped me get through my first Paleo challenge. After it was over, I found myself still eating Paleo, and still coming back day after day to read Jenna’s blog posts! She is so funny, cute, and she makes the yummiest Paleo food around! I am so excited to be sharing not one but two Paleo inspired French recipes!

I decided to do a tapenade for an hors d’oeuvre, and for our entrée, I chose Coq au Vin!

Tapenade

Ingredients:

1 6oz can pitted olives
1½ tablespoon capers
1 garlic clove
2-3 basil leaves
1 tablespoon fresh squeezed lemon juice
1 tablespoons olive oil
Dash of Salt/Pepper/Garlic Powder

Place all ingredients into a food processor. Process to combine, you might need to scrape down the sides of the bowl a couple of times to make sure all the flavors combine. Process until you get a coarse paste, 1-2 minutes total. Transfer to bowl and serve.

No, this is not the most visually pleasing recipe, but trust me it tastes heavenly and I would serve this dip with Jenna’s Roasted Red Pepper Paleo Crackers, and pretend that I was eating my tapenade on a crusty baguette! I actually ended up eating this on top of my salad, and it was divine.

For our main dish of the night I chose to do Coq au Vin, I feel so fancy calling chicken by something other than grilled chicken with a sauce, but hey, when in Paris right!?

Coq au Vin

Ingredients:

4 slices of bacon cut into pieces (I use nitrate/nitrite free bacon)
1 whole fryer chicken, cut into pieces
½ onion, diced
2 large carrots, washed, peeled, and chopped
3 garlic cloves
1 ½ cups red wine (I know, I know not totally Paleo…but it makes the dish so roll with it!)
Parsley, minced
Salt and pepper

Directions: 

Fry bacon pieces on medium-low heat until fat is rendered. Remove bacon pieces and turn the heat to medium.

Generously salt and pepper your chicken, and put pieces in fat side down in skillet, cooking until golden brown on each side. Remove the browned chicken pieces and put in baking dish, fat side up.

Carefully remove some of the bacon/chicken grease until you have around a tablespoon or two of grease left. Sautee the onion, carrots, and garlic cloves until onions are translucent. Add the onion/carrot/garlic mixture, and about half of the bacon pieces, on top of the chicken.

After removing the onion/carrot/garlic mixture, add the red wine to the skillet, on medium heat, and using a whisk scrape all of the yummy bits and pieces off the bottom of the skillet, let cook for 3 minutes. Pour sauce over chicken and vegetables and cover dish with foil. Bake in oven for 1 hour 15 minutes at 350 degrees.

Once finished sprinkle minced parsley on top! And voila, you have a beautiful chicken dish that is sure to impress anyone, I served the husbands over a bed of warm buttery pasta, but since we are all so Paleo over here, it is not a necessary part of the dish…. that being said, the pasta suuuuuuure looked yummy with the chicken and sauce drizzled over it, so it’s your choice, be good and have it with a side salad, or be a rebel and make buttery pasta and top it with the Coq au Vin!

I want to give a big thank you to Jenna for letting me share my French inspired Paleo recipes!

Au Revoir!

Madi

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