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
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Want to learn more after the episode?
Listen to the Podcast!
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Coq Au Vin
- 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
- Combine chicken thighs and bottle of wine in large bowl. This may be done a day ahead or just while preparing ingredients.
- 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.
- 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.
- 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.
- Add butter and mushrooms to the pan. Cook until mushrooms release juices and begin to soften. About 5 minutes.
- Add flour to pan and mix in to thicken.
- Add reserved wine and broth. Stir and scrape off any brown bits from bottom of pan.
- Add back chicken and bacon. Add pearl onions, bay leaf and parsley.
- Cover and bake in 350 oven for 1 hour. (Alternatively, you may simmer this on the stove for 1 hour)
- 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.
Megan + Cara
Balance, heal, thrive,
Cara + Megan