A Coq Au Vin of sorts and “The Kitchen Get Down”

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Dinner time at my house tends to be the most chaotic time of the day.  My husband is often home well after dinner time and I’m usually alone with the boys trying to juggle hungry kids, homework, and dinner.  Sometimes I lose my mind but usually I remember my little trick that gives me some perspective and helps me keep my sanity. I always have my laptop on the kitchen counter so that I can type down notes as I create recipes. Jaden is usually in charge of music selection on the computer and he’ll help me type the ingredients I’m using.  Rowan is typically on the counter making a mess and helping best he can.

My Helpers!

Sometimes all is well but sometimes the kids start fighting, stuff starts flying, and I simply want to scream.  This is when we turn to “The Kitchen Get Down!” To change the mood I’ll crank up the music and start dancing and singing like a crazy lady!  Soon the kids are joining in and laughing, break dancing, and having fun and before I know it – dinner’s done and life goes on without any major injuries, drama, or damage done…  So, next time you want to rip your hair out as your little ones are wrecking havoc during dinner prep – try the “Kitchen Get Down” and turn total madness into fun!!

Dancing in the Kitchen!

Now let’s eat!! I found these cool little frozen pearl onions at Trader Joe’s and the first thing I thought was “Oh yes, Coq Au Vin!”  For those of you not familiar with the dish, Coq Au Vin is a classic French comfort food and has appeared in almost all of Julia Child’s cookbooks. I set out last night to make an Everyday Paleo version and I’m sure that my rendition is nothing compared to dear Julia’s being that the sauce I made turned out to be more like a stew; but it was absolutely delicious enough to blog about!

A Coq Au Vin of Sorts

12 oz bacon, diced

1 lb pearl onions

4 garlic cloves, minced

2 cups crimini mushrooms, sliced

2 lbs chicken breast, cut in half lengthwise

2 tablespoons grass fed butter, (sub olive oil if you don’t want to use butter)

½ cup red wine

1 cup chicken broth

1 bay leaf

½ tsp black pepper

½ tsp poultry seasoning

In your pressure cooker brown the diced bacon.  Add the mushrooms, onions, and garlic and saute for 4-5 minutes.  Remove the bacon mixture from the pressure cooker, leaving some of the grease.  Over medium high heat, sear the chicken breasts for 1-2 minutes per side or until golden brown but not cooked through!  Remove the chicken and set aside. To make your sauce,  add the butter or olive oil to the pressure cooker along with the wine.  Bring the mixture to a boil and whisk together.  Add the chicken broth, bay leaf, poultry seasoning and black pepper and simmer together for another 3-5 minutes.  Pour back into the sauce the bacon mixture and mix well.  Add the chicken back to the pressure cooker, covering as best you can with the sauce.  Lock the lid on the pressure cooker, bring to pressure over medium high heat, turn down to medium low and cook for 6 minutes.  Release the pressure and serve in bowls like a stew! We served ours with some roasted brussel sprouts and it was incredibly yummy.  If you do not have a pressure cooker, follow the above directions exactly but using a soup pot or large saute pan instead.  Cover and cook for 12-15 minutes depending on the size of your chicken breasts.

Enjoy!

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Comments

    • Sarah says

      Perfect – “You’re Driving Me Crazy Dance!” That’s exactly what it is but it somehow makes you less crazy! Laughter is always the better option…. ; )

    • Sarah says

      Hi Michelle! Yes, you could totally do the slow cooker, just make sure you follow the direction as far as cooking the bacon first and browning the chicken and then you can add it all together in the slow cooker. It would probably take around 5 hours on low. You can also just make it in a large saute pan, the last couple of sentences in the directions explains the difference in cooking time. : )

  1. Christine says

    I love it Sarah – rockin’ out in the kitchen, laughter and fun! Great way to de-stress. I love your recipes; keep them coming. I’ve got your book on order ;)

  2. Alex says

    Sarah,

    Glad to see your are putting your skills to the classics like Coq au Vin. I recommend however removing the grease and impurities form the top of the braising liquid every two or so minutes (read either Julia Child on how to do this, or if you really want a pure sauce, follow Thomas Keller’s Bouchon cookbook).

    That way, your flavors will be at least double what they are now. And, if you use larger pieces of chicken then you will have more moist and refined dishes.

    Also, if you don’t use chicken broth but rather homemade or high quality stock or demi glace, it will be much more tasty and you won’t have to worry about a separated sauce that is flavor on the bottom, grease on the top.

  3. Jennifer says

    How do you think using bone in thighs would affect the cooking time? Sounds yummy – wouldn’t have thought of brussels sprouts!

    • Sarah says

      Hey Jennifer! In hindsight I wish I would have used bone in thighs with the skin on as well and I think just 5-6 extra minutes in the pressure cooker is all it would take, just check for doneness before you serve!

      • Jennifer says

        Sarah – I made this tonight with the bone in skin on thighs – I actually did this on the stove instead of my pressure cooker, skimming off the fat etc – AMAZING! And the roasted brussels spouts were yum with it! Thank you!

  4. Karen says

    Sarah,

    Love what you do and what you create. I make most meals you post and love them. I do have a question regarding the Coq Au Vin. It looks like brussel sprouts in the picture. Is there another vegetable besides the mushrooms and onions you added? Looking forward to making this recipe later this week. I’m eating a bowl of the Green Thai Chicken Curry as I write this email( had it for dinner last night, for lunch and dinner today—definite repeat). Yummo!!!

    • Sarah says

      Hi karen! Yes, we roasted some brussel sprouts too and just tossed them in with the Coq Au Vin. It was super yummy!

    • Sarah says

      Hi Rex,
      I have never heard of butter oil. Looked at the site but trying to figure out how it’s “oil??” What’s the process in which it’s, well, “processed?” Thanks for the info!

  5. thea taylor says

    hello sarah, i have an off topic question. how did you set up your amazon store. can you give me some quick info. thanks.

    also… i use your recipes all the time they are great!!!!!!

    thea

  6. says

    Is it bad that I want to implement “The Kitchen Get Down” in my household and I don;t even have children yet?! The recipe looks delicious, I am adding it to my list for next week! Ps- I love roasted brussel sprouts. I think it’s the best way to make them!

    • Sarah says

      I think the Kitchen Get Down is for everyone!! Don’t think I haven’t busted a grove in my kitchen even without kids around…. LOL!!!

  7. Pam says

    Hey Sarah and everybody

    I rarely comment (shy) but I loved the pictures of your boys dancing – it’s so nice to include such a human moment with the world. I dance with my dogs in the kitchen – it can get a bit scary at times with hot pans and 90 lbs of loving pooch hurling it’s self around, as out of time to the music as I am.

    I’ve seen the term Paleo around for a while – but only yesterday understood enough to think it makes a huge amount of sense. (From the Dan Benjamin/Robb Wolf podcast.)

    Today – I find myself so excited about food and eating for the first time in years – and I’m delighted to find my way to your website (via Steve Kramb/Nerd Fitness).

    Happy
    Pam :-)

    • Sarah says

      Love the image of dancing with a 90lb dog in the kitchen, hilarious!! So glad you found my website and let me know if you have any questions! Best of luck to you on your paleo journey, I know it will be fabulous!

  8. Steph Z says

    Hi Sarah,

    I always love your recipes, especially the slow cooker ones. Our paleo journey has not only brought us healthy, whole foods, but has also brought us together as a team, working in and out of the kitchen to plan our meals and prepare together. Worth the trip even if I don’t lose a pound (which I haven’t, but that’s another story).

    My question is on the red wine – I notice that this recipe, as well as a lot of other slow cooker recipes, have red wine. We’re about 6-7 weeks into strict Paleo eating (no dairy, no sugar, etc), and I would not say we’re at the “desired level of leanness”. Should I skip recipes containing wine for now?

    Thanks in advance for your thoughts, and for all the work you do on this blog.

    • Sarah says

      I think if you are making one or two meals a week with a small amount of red wine included in the recipe, you should not have any issues. I do have a few recipes with red wine but honestly it turns out that I usually only cook with it maybe once or twice a month as it comes through the recipe rotation. It shouldn’t be a problem for you!! : )

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