Get out the violin...yesterday I told you the girl was released from the hospital and went home. We all breathed a sigh of hesitant relief - well that didn't last long and the SIL took her back to the hospital in the middle of the night. More bleeding. This time they went to the BIG hospital and after running several tests they have admitted her. This new set of doctors told her they think she has pancreatitis...but, with my vast medical knowledge, I don't concur...a quick search on Google told me that she has NONE of the symptoms of pancreatitis...except the bleeding...but then, what do I know?! I would have already been on a flight and would be there now holding Baby Max except that the mister is having his OWN issues! His timing is impeccable as always! He is having a colonoscopy today and needed me to take him and drive him home...he's a bit of a baby when it comes to anything medical about himself...so I've stayed here to see him thru this "trauma"...he's acting like they are going to drive a Mack truck filled with Teamsters doing the Flamenco up his backside - oh if only!
I'm worried sick about the girl and it's so very hard to keep my mind on anything...if I just keep going through the paces, doing my usual thing, then I can pretend just a bit that all is well....so, in that vein, on to Coq au Vin, or as I like to call it, Drunk Chicken! I've taken huge liberties with this classic French dish...first I didn't cook it in a Dutch oven on the stove top or in the oven...and I didn't braise the chicken first - nope, I sent it straight to the crock, got it crocked and then cooked it to pieces!
And it is magnifique! The chicken is simmered in a chicken broth and wine with bacon, carrots, muchrooms and onions...the flavor is not to be beat - try this, it's easy and the perfect prescription for a day filled with angst!
Coq au Vin - Adapted from several different recipes
1 1/2 cups peeled baby carrots
3/4 cups chicken broth
1 1/2 tablespoons tomato paste
5 slices thick-cut bacon, cut crosswise into strips
10 small button mushrooms, wiped clean
2 teaspoons each minced garlic, fresh rosemary and thyme
1 whole onion, chopped
1 cup dry white wine
1 whole chicken
3 tablespoons chopped parsley
In a large crock-pot turned to high, combine carrots, broth, paste, mushrooms, garlic, rosemary, thyme, onion, and wine. Mix well. Set chicken in crock and top with bacon pieces; spooning some of the broth over top. Cover and cook on high for 5 hours. Remove chicken and vegetables with slotted spoon to a serving dish. Sprinkle with chopped parsley. Serves 4 to 6.
"If you do things well, do them better. Be daring, be first, be different, be just." ~ Anita Roddick
