Tuesday, January 17, 2012

Coq Au Vin (gluten free)

The Man is sick. 
I really think I could just write that first sentence and most of you out there would know that was all that needed to be said. I really feel for the guy, because he caught my cold. That cold was so bad. He has at least a week of feeling like this. I am so glad i am better and I can wait on him. One of these days I would love to have someone wait on me when I am sick, but I guess that just really isn't in the cards when you are a Mom and a Wife. One of my good friends helped me out this past week. Getting me movies and hanging out with me because she knew I needed to get well. I had several others call me and ask if they could get me anything. So I am not without help.  I am very thankful for my kind hearted friends. 
Today I bring you a comfort food recipe that once again was adapted from the Pioneer  Woman. Enjoy!
  • 4 slices Bacon, Cut Into Small Pieces
  • 3 lbs chicken pieces
  • 1/2 whole Medium Onion, Diced
  • 1/2 cup Carrots, Washed, Peeled, And Chopped
  • 5 cloves Garlic, Minced
  • 2 Tablespoons Butter
  • 1 pound White Mushrooms, Sliced
  • 2 cups Burgundy Wine
  • 1 pound gluten free  Pasta noodles. I used quinoa spaghetti noodles.
  • 2 Tablespoons Butter
  • Italian Parsley, Fresh, Minced
  • Salt And Pepper, to taste

Saute bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.

Salt chicken pieces, then place chicken in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a crockpot.
Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.
In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside.
Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.
Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.
Cook pasta until al dente. Drain and toss with 2 tablespoons butter.
Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything.
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