Episode 46: Healthy Beer + Wine Options

Recipe: Coq au Vin

It’s harvest time! 👨‍🌾

Now’s the time to reap the rewards of well tended crops and projects of this year.

We can literally celebrate by fermenting these fruits of our labor from the vines 🍇 and the fields 🌾. 

Fermenting fruits and grains into alcohol goes back as far as ancient times. This not only made use of plentiful crops, but it was also a source of stimulation and enjoyment 🍻! 

Especially during the fall, we’re coming together at football parties, family dinners, and holiday parties.🕺

A glass in hand can help many of us let down our guard and increase social interaction 🥂(even if we’re just holding it- haha!). So while we aren’t nourishing our physical body, our emotional body is nourished when we socialize and interact with each other!

And whether it’s beer, wine, cider or something non alcoholic – quality is key – not quantity. 

Have you ever noticed that alcohol labels are not required to list their ingredients?

Have you also noticed that some bottles of wine leave you with a massive headache while others not? 🤔 

Learn more about what to look for when it comes to your next beverage of choice! 

Join Cara + Megan in Episode 46 of Simply Seasonal:

• The benefits of beer + wine 
• Why to look for quality and what might be hiding in your beverage  
• The surprising reasons why some wines cause headaches and others not 
• Our favorite way to cook with wine

Balance, heal, thrive,
Cara + Megan

If you find this episode helpful, please share with your friends.

Want to learn more after the episode?

Coq Au Vin

• Servings: 5-6
• Difficulty: easy
• Print

Simple Tip: “Always cook with Seasonal foods to balance, heal, and thrive!” xoxo Cara + Megan

If possible, marinate chicken in the wine day before cooking. Otherwise, just let marinate while preparing vegetables. This recipe takes about 30 minutes to prepare and then another 1 hour to cook.

Ingredients

• 6 chicken thighs w/ bone and skin
• 1 bottle red wine
• 2 Tbl olive oil
• 6 oz. high quality smoked bacon, chopped
• 1 large onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 shallot, thinly sliced
• 2-3 cloves garlic, minced
• 1 Tbl fresh thyme, finely chopped
• 2 Tbl butter
• 1 lb. mushrooms, sliced (mix of varieties)
• 2 Tbl whole wheat flour (or Arrowroot if GF)
• 2 cups chicken broth
• 12 oz bag frozen pearl onions
• 2 bay leaves
• 1/2 cup fresh parsley, chopped

Directions

1. Combine chicken thighs and bottle of wine in large bowl. This may be done a day ahead or just while preparing ingredients.
2. Heat olive oil in dutch oven or a large heavy oven safe soup pot. Cook bacon until brown and crispy. Remove and set aside. Discard bacon grease from pot, except for about 2 Tbl.
3. Remove chicken thighs from wine (saving the wine) and brown 3 at a time. Do not turn them until they come up easily from pan. They should get nice and crisp. Once all 6 are browned, set aside.
4. Add onion, carrot and celery to pot. Season with salt and pepper and cook about 5-7 minutes. Add shallot, garlic and thyme. Cook another 5-7 minutes.
5. Add butter and mushrooms to the pan. Cook until mushrooms release juices and begin to soften. About 5 minutes.
6. Add flour to pan and mix in to thicken.
7. Add reserved wine and broth. Stir and scrape off any brown bits from bottom of pan.
8. Add back chicken and bacon. Add pearl onions, bay leaf and parsley.
9. Cover and bake in 350 oven for 1 hour. (Alternatively, you may simmer this on the stove for 1 hour)
10. Serve with a nice crusty bread to sop up the juice.

If you enjoyed this recipe we would love to hear from you! Please leave a comment below and be sure to share with family and friends.

xoxo

Megan + Cara

Balance, heal, thrive,
Cara + Megan