Dinner time at my house tends to be the most chaotic time of the day. My husband is often home well after dinner time and I’m usually alone with the boys trying to juggle hungry kids, homework, and dinner. Sometimes I lose my mind but usually I remember my little trick that gives me some perspective and helps me keep my sanity. I always have my laptop on the kitchen counter so that I can type down notes as I create recipes. Jaden is usually in charge of music selection on the computer and he’ll help me type the ingredients I’m using. Rowan is typically on the counter making a mess and helping best he can.
Sometimes all is well but sometimes the kids start fighting, stuff starts flying, and I simply want to scream. This is when we turn to “The Kitchen Get Down!” To change the mood I’ll crank up the music and start dancing and singing like a crazy lady! Soon the kids are joining in and laughing, break dancing, and having fun and before I know it – dinner’s done and life goes on without any major injuries, drama, or damage done… So, next time you want to rip your hair out as your little ones are wrecking havoc during dinner prep – try the “Kitchen Get Down” and turn total madness into fun!!
Now let’s eat!! I found these cool little frozen pearl onions at Trader Joe’s and the first thing I thought was “Oh yes, Coq Au Vin!” For those of you not familiar with the dish, Coq Au Vin is a classic French comfort food and has appeared in almost all of Julia Child’s cookbooks. I set out last night to make an Everyday Paleo version and I’m sure that my rendition is nothing compared to dear Julia’s being that the sauce I made turned out to be more like a stew; but it was absolutely delicious enough to blog about!
A Coq Au Vin of Sorts
12 oz bacon, diced
1 lb pearl onions
4 garlic cloves, minced
2 cups crimini mushrooms, sliced
2 lbs chicken breast, cut in half lengthwise
2 tablespoons grass fed butter, (sub olive oil if you don’t want to use butter)
½ cup red wine
1 cup chicken broth
1 bay leaf
½ tsp black pepper
½ tsp poultry seasoning
In your pressure cooker brown the diced bacon. Add the mushrooms, onions, and garlic and saute for 4-5 minutes. Remove the bacon mixture from the pressure cooker, leaving some of the grease. Over medium high heat, sear the chicken breasts for 1-2 minutes per side or until golden brown but not cooked through! Remove the chicken and set aside. To make your sauce, add the butter or olive oil to the pressure cooker along with the wine. Bring the mixture to a boil and whisk together. Add the chicken broth, bay leaf, poultry seasoning and black pepper and simmer together for another 3-5 minutes. Pour back into the sauce the bacon mixture and mix well. Add the chicken back to the pressure cooker, covering as best you can with the sauce. Lock the lid on the pressure cooker, bring to pressure over medium high heat, turn down to medium low and cook for 6 minutes. Release the pressure and serve in bowls like a stew! We served ours with some roasted brussel sprouts and it was incredibly yummy. If you do not have a pressure cooker, follow the above directions exactly but using a soup pot or large saute pan instead. Cover and cook for 12-15 minutes depending on the size of your chicken breasts.