Hi everyone! I know it’s cliché to start off a blog post by saying this… but TGIF! I feel like my days this week have been so long. Take yesterday for example:
I was up at 5:50 am to go to the gym where I did 30 minute on the elliptical plus 20 minutes of weights. Then I raced home to shower and eat this delicious stove top apple and raisin oatmeal.
Afterwards I headed to campus for 9.5 hours of group meetings, paper-writing, and class. Such a long day meant I needed to bring lots of food with me:
Luckily it was super easy to pack my meals for the day thanks to leftovers. From the bottom: an Enjoy Life apple caramel bar, protein power bowl leftovers, a pear, leftover brown rice, chopped veggies, and finally leftovers from the dish I gave you a sneak peak of over the weekend: coq au vin!
For all of you non-French speakers, “coq au vin” means chicken in red wine sauce. My dad used to make this dish for us all the time was a kid and I actually hated it back then. But lately I’ve been craving it, so I got my dad’s recipe and whipped up my own version over the weekend.
Coq au vin
2 lbs boneless skinless chicken breasts
1/4 cup whole wheat flour
1/4 tsp salt
1/4 tsp paprika
1/8 tsp pepper
1 tbsp butter
1 tbsp olive oil
2 small cooking onions
1/2 cup chopped celery leaves
1 stalk celery, chopped
1/8 tsp thyme
1/4 tsp rosemary
1 bay leaf
10 oz. can of chicken consummé
1/2 cup red wine
1/4 lb white mushrooms, sliced
2 tbsp fresh chopped parsley + extra for garnish
Preheat the oven to 325°F.
In a shallow bowl mix together the flour, salt, paprika and pepper. Then cut the chicken breasts into halves and coat the chunks in the flour mixture. Then heat up the butter and olive oil in a large skillet and brown the chicken. Set aside for the time being.
In the same pan, saute the onions and celery until the onions are translucent. Then add in the celery leaves, thyme, rosemary and bay leaf. Continue to cook for another 2 minutes, then add the rest of the flour mixture, the consummé and the red wine. Transfer this mixture to a baking dish and add in the chicken.
Bake for 45 minutes then add in the mushrooms and parsley. Pop it in the oven for another 15 minutes then serve warm with rice.
This dish not only tasted comforting, but it also brought back so many memories of eating my dad’s home-cooked dinners while gathered around the table as a family. It’s nice to have that little reminder of home as I’m eating my leftovers out of a container while writing a paper all alone at the library!
What meal reminds you of your childhood?
What foods did you dislike as a kid, but like now?