Paleo Quick Coq Au Vin

4 11 2009

Oui. I know what you are thinking.  You are thinking, what kind of silly French dish is this?  Coq au vin?  Really? 

The original French concoction was a way for provincial French wives to make use of an old rooster and took a long time to prepare.

My version is quick and easy and best of all, fits into the paleo diet.

Note, I personally do not eat mushrooms.  I leave them out when I make this, but I will put them in the recipe for those of you who do enjoy them.

So, let’s get to the food!

Ingredients:

4 chicken breasts

5-6 strips of thick cut bacon

Package frozen pearl onions (thawed)

2-3 carrots

Container of cremini or button mushrooms

¼ cup of almond flour

2 tbs of tomato paste

1 ½ tsp dried thyme

1 tsp sea salt

½ tsp black pepper

3-4 cloves garlic minced

Red wine of choice

Directions:

  1. Cut chicken into bite-sized chunks and put in a zip top with almond flour.  Shake to coat.
  2. Peel carrots and cut into ¼ inch slices.  Set aside.
  3. If you choose to partake of the mushrooms, wash them and cut them into quarters.  Set aside.
  4. Cut bacon into half inch strips (these little chunks of bacon are refered to as “lardons” by the French) Put into large skillet or stew pot over medium heat.  Brown.
  5. Remove bacon.
  6. Add onions and carrots and cook until they start to caramelize (get brown and release their sugars), about 5-10 minutes.  Remove the onions.
  7. If you are a mushroom eater, now is the time to add them and brown them.  Pull them out and set them aside.
  8. Add chicken to the pot.  Brown.  Pull chicken out.
  9. Put garlic and tomato paste in the pot along with the rest of the almond flour from the chicken.  Cook for a couple of minutes (be careful not to burn the garlic)
  10. Add in a little wine and scrape up all the brown bits from the bottom of the pan. (This is known as de-glazing)
  11. Add in half to three quarters of the bottle of wine.  Add in spices, carrots, chicken, onions, and mushrooms. Cook for 10-15 minutes until the broth starts to thicken.
  12. Sprinkle bacon over the top and serve hot.

I like to serve this over spaghetti squash or zucchini that has been sliced into strips and sautéed until soft in olive oil and garlic. 

coqauvin





Paleo Hot Greens with Bacon Dressing

29 10 2009

Mmmmm….bacon. This will make any guy eat his greens!

Ingredients:

1/4 cup olive oil or bacon grease

2 tbs lemon juice

2 tbs whole-grain mustard

1/2 tsp sea salt

1/2 tsp fresh-ground black pepper

1/2 tsp pepper

3 cloves garlic, crushed

About 3 large heads kale (or collard greens), washed, dried, and cut horizontally into 3/4-inch strips

1 lb thick-cut bacon, cut into 1/2-inch strips

How to assemble:

  1. Cook bacon pieces until browned.  Set aside bacon pieces.  Pour off most of the oil. 
  2. Add garlic clove and the greens and sauté until tender–5 to 6 minutes.
  3. In a large bowl, combine 3 tablespoons olive oil (or bacon grease), lemon juice, mustard, salt, pepper, and whisk to combine.    Put greens over dressing and toss to combine.
  4. Sprinkle with bacon pieces, and serve immediately.

bacongreens





Chicken With 40 Cloves of Garlic

20 10 2009

I know what you’re thinking.  40 cloves of garlic?!?!?!!  I know that vampires have been the in thing lately, but isn’t this a little TOO much insurance?  Won’t my breath demolish anyone I meet for a week after eating this? 

Never fear.  The garlic cooks down in this slow cooker dish, so it is no longer potent and overwhelming. 

Ingredients:

3 lbs of chicken (this could be a whole butchered chicken, a chicken you butcher yourself, breasts only, etc.)

5 heads of garlic (yes, the ENTIRE head)

1 lb bacon

white wine or chicken broth

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

 

Directions:

Cut bacon into inch wide chunks.  Brown in a pan.  Set bacon aside.  Put about 1 tbs of the bacon grease in the bottom of the crock pot.

Separate out all the cloves of garlic from the heads.  Smash them with the flat side of your Chinese cleaver to easily remove the paper.  Put all cloves in the bottom of the crock pot.

Pour in either white wine or chicken stock to barely cover the garlic.  (Note, if you use stock, I would also add in 2 tbs of lemon juice to help brighten up the flavor)

Sprinkle salt, pepper, and thyme over the garlic. 

Put chicken on top of the garlic.  Put bacon on top of chicken

Place a layer of Aluminum foil over the crock pot and THEN the lid.  This will keep the steam from escaping and you from running out of liquid.

If you cook at low, this should take about 7-8 hours.

If you cook at high, this should take about 4 hours.

Once done, pull out chicken and bacon and set aside.  Pour liquid and garlic into a blender (or use your stick blender) to puree into a delicious sauce.  Pour over chicken and serve!