Skip to main content

The Food Matters Project: Coq au Monogamy


Here we are at week eight of the Food Matters Project, the brainchild of Sarah of 20somethingcupcakes and Kate from Cookie + Kate. Each week we all - here's the 'we' and we've grown to just over four dozen fellow foodie bloggers - cook the same recipe, from Mark Bittman's The Food Matters Cookbook, posting our interpretations and adaptations.




This week Evi + Sam of Fifth Floor Kitchen assigned us Mark's Vegetables au Vin with Coq. Here's the hosts' post. And click here to see what all the creative cookers whipped up; look in the comments section.

I have never made coq au vin, and it turned out that the night I normally whip up my Food Matters Project dinner, Sunday night, is my 12th wedding anniversary. So, I pulled out an aptly named bottle of 2007 Cabernet from the North Coast: "Monogamy - Truly Madly Deeply" and made my version for our celebration dinner.

1 eggplant, cubed
4 slices smoked bacon, sliced into 1/2" pieces
3 C cubed chicken
1 onion, sliced
2 T minced garlic
2 C organic chicken broth
2 C red wine
4 bay leaves
sprigs of fresh thyme
2 C green beans, trimmed and cut into 1" pieces
smoked sea salt
smoked paprika

Put the bacon in a deep skillet and cook until it's browned and its fat rendered. Remove the bacon from the pan and add the chicken. Cook until browned. Remove the chicken from the pan. Add a splash of olive oil to the bacon fat and add the onions, mushrooms, and eggplant. Cook for two minutes, add the garlic. Cook until the vegetables are softened. Add the stock, wine, chicken, bacon, bay leaves, 1 teaspoon of fresh thyme leaves. Bring the mixture to a boil, add the beans, reduce heat to a simmer, cover and cook for 30 minutes. Season with smoked sea salt and smoked paprika.

Serving suggestions were for crusty bread, potatoes, and more red wine. I opted for short grain brown rice, but did pour more of the wine. This was a silky, delicious meal. Cheers and happy anniversary to me and the love of my life!

Comments

  1. Happy Anniversary! Nothing like a great dinner at home and a wine that tells how marriage should be! :)

    ReplyDelete
  2. Happy Anniversary! Love the wine choice.

    ReplyDelete
  3. Happy Anniversary! Well it must have been good with that wine. At least it sounds truly delicious.

    Mireya@myhealthyeatihabits

    ReplyDelete
  4. Happy Anniversary - sounds like a great meal to celebrate over!

    ReplyDelete
  5. Happy Anniversary! This is a totally perfect Sunday type of meal. Glad you enjoyed it!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce