The Charms of Passy-Auteuil ???????? | Paris Diaries 20

Solo Female Travel: As it is Whit Monday, Paris streets are quiet and I get to do what I do best - wander in peace. I seek out tranquil solitude in Passy Cemetery and Passy Park, then admire more art nouveau architecture by Hector Guimard: Castel Beranger and Hotel Mezzara. Then to the kitchen I go, where I attempt keto(ish) coq au vin (soooo good!) and finish the day with keto whip cream over berries. Recipes below.

16th Arrondissement/Passy/Auteuil

Carette Cafe
Passy Cemetery
Trocadero Gardens
Passy Park
Castel Beranger
Hotel Mezzara

KETO(ISH) COQ AU VIN (adapted from Barefoot Contessa)

Ingredients:
2 tablespoons good olive oil
4 ounces good bacon or pancetta or lardons, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
3 garlic cloves smashed
1 cup good dry red wine such as Burgundy
2 cups chicken broth
10 thyme sprigs
1 bay leaf
3 tablespoons unsalted butter, at room temperature, divided
1 tablespoon xantham gum
1/2 pound cremini mushrooms, stems removed and thickly sliced

Directions:
1 Preheat the oven to 250 degrees F.
2 Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
3 Meanwhile, lay the chicken out on paper towels and pat dry. Liberally
sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
4 Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the
pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, 1 cup of chicken broth, thyme and bay leaf and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
5 Melt 2 tbsp butter and add the xantham gum and whisk until smooth. Add 1/2 cup of chicken broth and whisk well. Add remaining broth and whisk again, until the mixture has thickened and is free of lumps. Start adding 2 cups of stew liquid to the sauce pot about a half a cup at a time, whisking well each time. Once the mixture is thick and uniform then add to the stew, mixing well with the remaining liquid until uniform. Simmer for 5 minutes.
6. Melt 1 tbsp of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Serve hot.

KETO WHIP CREAM

Ingredients:
1 cup cold heavy cream
1 tsp sugar-free vanilla extract
2 tsp allulose sweetener

I usually use a metal bowl for this, which I’ve put in the freezer for at least 15 minutes - up to 1/2 hour prior. Whip the cream, vanilla extract and sweetener with a hand mixer (medium speed) until stiff peaks form. Serve over berries or just dive right in!

I am the Wandersome Woman. I invite you to join me in my every day life in Paris, where I explore the city’s hidden gems and cook Keto versions of culinary French classics.

Instagram: https://www.instagram.com/wandersomewoman/

#paris #traveltips #tourism

Solo female traveler, solo female travel tips, solo travel tips, Paris travel guide, Paris travel tips, What to do in Paris, Things to do in Paris, Paris off the beaten path, introvert, travel diaries, tourism, tourist, travel vlog, keto recipes, French cuisine, art nouveau, belle epoque