This recipe is based on a traditional coq au vin recipe. Delicious when simmered to perfection, it’s been adapted to use a crisp dry Riesling rather than a typical Burgundy wine.
4 strips turkey bacon, diced
2 Tbsp (30 mL) extra-virgin olive oil
4 bone-in, skin-on organic free-range chicken breasts
Salt and freshly ground black pepper
4 large shallots, peeled and cut in half
4 carrots, chopped
1 fennel bulb, trimmed and diced into 3/4 in (2 cm) cubes
1 large garlic clove, minced
1 1/2 cups (350 mL) dry fruity Riesling
1/2 cup (125 mL) low-sodium chicken broth or stock
4 sprigs thyme
4 sprigs parsley
1 fresh bay leaf
Finely grated zest from 1/2 lemon
2 Tbsp (30 mL) minced flat-leaf parsley
Preheat oven to 300 F (150 C). Position oven rack in bottom third of oven.
In large heavy Dutch oven, cook turkey bacon in olive oil until crisp. Using slotted spoon, remove to separate dish.
Season chicken breasts all over with salt and pepper and place skin side down, in undrained Dutch oven. Sear over medium-high heat until golden on all sides. Flip once. Remove to separate plate.
Add shallots, carrots, and fennel to fat in pan. Sauté until lightly golden, about 5 minutes. Add garlic and stir frequently for 1 to 2 minutes. Add wine and bring to a boil, loosening up any bits from bottom of pan. Stir in broth.
Tie thyme, parsley, and bay leaf together to make a bouquet garni and immerse into pan juices.
Return chicken and bacon to pan, arranging chicken in a single layer in pan juices. Bring to a simmer. Cover and slide Dutch oven into preheated oven. Bake for 45 minutes or until chicken easily comes away from the bone.
For a thicker sauce, transfer chicken and vegetables to heated platter and cover to keep warm. Remove bouquet garni and discard. Bring sauce to a boil and cook over high heat until thickened as you like. Stir in grated lemon zest.
Serve chicken breast on a bed of fluffy whipped potatoes with vegetables spooned alongside. Sprinkle with parsley.
Each serving contains: 640 calories; 34 g protein; 40 g total fat (12 g sat. fat, 0 g trans fat); 21 g total carbohydrates (4 g sugars, 6 g fibre); 229 mg sodium
source: "Cooking With Wine", alive #376, February 2014
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
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