[Manic Mondays] Recipes for Your Face

I’ve been trying to take advantage of working nearby my old farmer’s market to get as much fresh produce as possible.  I love fancy farmer’s markets and pretending like I will spend literally $8 for perfect local strawberries, but let’s get real.  The farmer’s market I go to all the time gives you three paper grocery bags full of produce for about $30.  It only carries what’s in season, it’s indoor, it’s open year round and is my security blanket that we will never have to eat ramen for weeks at a time. I decided to try to make Coq au Vin.  If you want a fancy recipe, go visit Ina.  If you want something you can make on a Tuesday night, see my recipe.

Coq-like au Vin-esque

1 packet of chicken thighs with skin and bones

1 carton mushrooms

1 large can plum tomatoes

1 cup chicken stock

1 cup dry red wine

1 tablespoon crushed garlic

1 small bundle fresh thyme

1 onion, chopped

1/4 cup flour

2 tablespoons butter

Salt and pepper to taste

1 tablespoon olive oil

Preheat your oven to 450.   Season your chicken.  Put in an oven safe roasting pan.  Cook for 30 minutes.  While the chicken is cooking, get a big pot.    Heat some olive oil on medium.  Add the mushrooms, the thyme, the onion and the garlic.  Season.  Cook for five minutes.   Put in the butter and flour (it’s okay to have the flour coat the veggies) and create a quick roux.  You’re not serving the Queen, it doesn’t have to be perfect.  Add the liquids.  When the chicken is cooked, nestle it on the top of the liquids and veggies.  Cover the pot.  Cook for 15 minutes.  Serve!


Chicken and Squash a la New Jersey

2 zucchini, cut into rounds

1 carton cherry or grape tomatoes

1 can white beans, rinsed

2 boneless, skinless pieces of chicken, chopped

1 small bundle of thyme

1/4 chop fresh parsley, chopped

1/2 cup chicken stock

1 cup dry red wine

1 onion

2 tablespoons flour

3 tablespoons olive oil

1 tablespoon garlic, crushed


Heat the oil, add the onion, garlic and chicken.   Season.  Cook for ten minutes.  Add the tomatoes and zucchini.  Season.  Cook for ten minutes.  Add the herbs and the liquids.  Cover.  Cook for ten minutes.  Uncover.  Add the flour.  Stir.  Cook for another five minutes and then let cook.  Nom!

One Response

  1. Dammit, why can’t *my* farmers’ markets be like that???

    Tonight was chicken curry a la what-have-I-got-in-the-fridge. It worked out remarkably well. 🙂
    Meliad recently posted..Spicy Pickled Radishes (Extra-Tiny Batch) – Recipe Makes Half a CupMy Profile

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