Home Cooking

Beets au Vin with Coq Recipe

March 27 2012 - 9:49 AM

IMG_1146IMG_1142A couple of months ago two bloggers joined to form The Food Matters Project which cooks its way through Mark Bittman's The Food Matters Cookbook.  Each week someone chooses a recipe and the participaants create their own take on it.  The point of the project is to raise awareness about what kind of food goes into your body, that less (meat, dairy, etc.) is more, and that there are many ways to put a spin on a seemingly ordinary recipe.  This week's choice was Vegetables au Vin with Coq and my take substituted the eggplant and green beans that Mark Bittman recommends for beets and leeks from the Green City Market.

It sort of became a Beets au Vin with Coq and it was one of the best dishes I've made in a long time.  This project forces you to be creative and imaginative.  It keeps cooking exciting which is hard to do sometimes! I chose to take a local spin on the recipe, but others did unique things like substituting chick peas for chicken, or making a creamy mushroom soup from it.  Check out the project and see what you can think up!

IMG_1191Beets au Vin with Coq

2 slices bacon

6 boneless skinless chicken thighs

1 1/2 pounds crimini mushrooms

2 leeks

20 red pearl onions

5 small beets

2 cups red wine

2 cups chicken stock

1 teaspoon dried thyme

2 bay leaves

Cook the bacon in a large dutch oven reserving the fat.  Then brown the chicken on both sides.  Cook all of the vegetables until they release their juices and start to brown, about 15 minutes.  Add the wine, stock, and herbs and put the chicken back into the pot.  Simmer for about 15 minutes or until the chicken is cooked through.  Remove chicken and boil the sauce down until it's reduced by half.  Stir in 1 tablespoon of butter and put the chicken back to re-heat.  Serve warm with bread, rice, or quiona.

–Kelly Hewitt

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