The French, and Europeans in general, have a completely different way of buying their groceries.  They tend to make trips to the local grocery store more often and they almost always buy their produce at the local farmer’s market on the weekends. I love the idea of heading to the farmer’s market, meandering among the locally grown produce, squeezing fruit to check for ripeness, and tossing lovely promises of future dishes and desserts into my French market bag.  The beauty of the French market bag is that I don’t over shop, but instead buy what I will immediately or in the very near future use. Collecting my produce finds, putting them in my market bag, and enjoying the pleasure of knowing lots of quality healthy food is coming my way is about as close as I can get to the European way of life I so envy. Strolling through my local farmer’s market is therapy of a sorts. I often run into folks I don’t see on a daily basis.  It’s unhurried conversations that may lead to coffee at the local Parisian pastry shop that most appeal to me.  I try to reserve at least two Saturday mornings a month for shopping at the farmer’s market.  I always encounter at least one new vendor who is selling a new food I’ve never had before.  Sometimes it’s the abuelita and her empañadas, other times it is the new India food stand with their homemade samosas. Farmer markets are great for locally produced honey which is a definite plus in allergy season, in-season produce from local farms without all the pesticides and a wide variety of artisan crafts like hand crafted utensils made from olive wood, jewelry made lovingly by hand and all sorts of artwork showcasing the hidden talents of your local community. If you haven’t yet made a trip to your local farmer’s market, put it on your list of weekend must-do events. And don’t forget your French market bag.  You’ll love its ease of use and practical purpose.  Plus they’re beautiful too! Our French Market bags are made in France and just perfect for a myriad of purposes from shopping, storing blankets, magazines or just about anything you’d like.  Today’s farmer market haul was carrots, celery, mushrooms and onions for coq au vin for tonight’s dinner. Here’s the recipe in case you’re inspired for a little French dish for tonight’s supper.

Julia Child’s Coq au Vin

*a 3-4 oz cut of lean bacon

*2 TBSP butter

*2.5-3 lbs cut up frying chicken

*½ tsp salt

*⅛ tsp pepper

*¼ c cognac

*3 cups young, full-bodied red wine such as Burgundy

*1-2 cups brown chicken stock or canned beef bouillon

*½ tbsp tomato paste

*2 cloves garlic, smashed

*¼ tsp thyme

*1 bay leaf

*12-24 pearl onions

*½ pound mushrooms

*Salt and Pepper

*3 tbsp flour

*2 tbsp softened butter

Instructions:

Step 1: Simmer the bacon for 10 minutes in 2 quarts waters.  Rinse in cold water and pat dry.

Step 2: Saute the bacon slowly in hot butter until it is very lightly browned.  Remove and set aside.

Step 3: Dry the chicken thoroughly and then brown in the hot fat in the casserole dish that you used to simmer the bacon.

Step 4: Season the chicken with salt and pepper, return the bacon to the casserole dish with the chicken.  Cover and cook slowly for ten minutes, turning the chicken after ten minutes.

Step 5: Uncover and pour in the cognac.  Averting your face, ignite the cognac with a lighted match. Shake the casserole dish back and forth for several seconds until the flame subsides.

Step 6: Pour the wine into the casserole. Add just enough stock to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer.  Cover and slowly simmer for 25-30 minutes or until the chicken is tender and its juices run clear when pricked with a fork. Remove the chicken to a side dish.

Step 7: While the chicken is cooking, boil the pearl onions until tender and sauté the mushrooms.

Step 8: Simmer the chicken cooking liquid in the casserole for a minute or two , skimming off the fat.  Then raise the heat and boil rapidly, reducing the liquid to about 2 ¼ cups.  Check the seasoning level and add more salt and pepper if needed. Remove from the heat and discard the bay leaf.

Step 9: Blend the softened butter and flour together into a smooth paste (called beurre manie in French). Beat the paste into the hot liquid with a wire whisk. Bring to a simmer, stirring and simmer for a minute or two. The sauce should be thick enough to coat the back of a spoon.

Step 10: Arrange the chicken in the casserole, place the mushrooms and onions around it, and baste with the sauce.

Step 11: Shortly before serving, bring to a simmer basting the chicken with the sauce.  Cover and simmer slowly for 4-5 minutes, until the chicken is to through.

Step 12: Serve from the casserole dish and arrange with sprigs of parsley on top.

Bon Appetit!

Love,

Christi

OtherEden.net