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Day 2

Tuesday, July 30, 2013

Breakfast: an apple. I woke up late and wasn't very hungry

Lunch: Chicken breast cooked in bacon fat, vegetable soup

Snack: Pineapple and cherries, beef jerky.

Snack: Baked avocado with bacon and greek yogurt

Dinner: Coq Au Vin

(Pic Taken Before Cooking)

(MMMMM, after cooking)

Recipe: Coq Au Vin in the oven or the slowcooker
Ingredients:
4 small-ish chicken thighs and legs (if you aren't using orgnaic birds, you might want to use fewer).
3 slices of bacon (or 3 tbsp leftover bacon grease)
1 bottle of red wine (750 ml), drinking quality. I used Pinot Noir.
1 cup chicken stock
1 tbsp butter
1 bag frozen pearl onions (about 20)
1/2 lb button mushrooms
2 cloves garlic, crushed and chopped
2 medium carrots, chopped
Fresh thyme and parsley - a few sprigs
1 bay leaf
1 tbsp tomato paste
Salt and pepper
Splash of brandy (optional)
1 tsp Thickener (Arrowroot powder, Flour, or Corn Starch)

Directions: Sautee the bacon until cooked in a dutch oven (if using a slowcooker, use a large frying pan for this). Remove the bacon, leaving the grease, and sautee a bag of frozen pearl onions and mushrooms until lightly browned. Add garlic and sautee for another minute, until fragrant. Remove vegetables to a bowl. Salt and pepper the chicken, then sear on both sides. Add a bit of brandy or wine to deglaze pan, scraping up all the bits of stuck-on stuff with a spatula. (IF you want to use a slow cooker, transfer the chicken and pan scrapings to your slowcooker pot now). Dump in a bottle of red wine, and 1 cup of chicken stock mixed with thickener of your choice. Stir in tomato paste, chopped carrots and the onions, garlic, & mushrooms. Top with a few thyme sprigs, and tuck the bay leaf into the liquid. Cover and marinate in the fridge for at least 4 hours (or up to overnight), then braise, covered, in a 325 degree oven for to 2.5 hours (or in a slow cooker on high for 3-4 hours), until chicken is tender and falling apart. When done, stir in 1 tbsp butter and slt and pepper to taste. Top with 1tbsp chopped parsley and serve.

Today I did Bob Harper's Weight Loss Yoga and went for a walk in the park! Hope this cool weather keeps up.. nicest end of July in Ohio ever!

Cardio for the week: 2/5
Yoga/Strength Training: 2/3
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