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This year has been challenging for everyone. As the world continues its battle against the COVID-19 pandemic, our lives will be changed forever. Moments like this make us reflect on what’s really important. For me, my family is my precious gift. I may not have all I want but I have all I need and I am forever thankful.
For my birthday, my daughters put together a beautiful dinner for me which made me speechless. All I had to do was to set up the table for them which I did with pleasure.
As it was my special day. I decided to use my ivory table cloth, and two table runners instead of one. I use two napkins off white and coral which I decorated with gold rose napkin rings. I truly enjoyed the finished look of the table.
One of the dishes, that my daughters had prepared, was Coq au vin which was absolutely delicious. They have used Cornish hens instead of regular chicken and it was perfect. I could not help to share this recipe with you today
Coq au Vin
1 (3 to 4 lb.) chicken, cut in 8ths (we used 2 Cornish hens, which I will refer as chicken throughout the recipe)
3 tbsp Haitian spice (A blend of garlic, pepper, vinegar, scallions, cloves, parsley leaves)
2 tbsp tomato paste
3 cups of red wine
¼ cup of Brandy
1 cup of chicken stock (we used water)
2 tbsp olive oil
4 ounces of Bacon
1 cup of baby Carrots
½ lb. of mushroom
1 large onion sliced
Salt and black pepper
1 Scotch bonnet
Bouquet garni (thyme and parsley)
Season the Chicken with Haitian spice. Let it marinate for about 1 hr.
Remove the chicken from the marinade and pat dry, reserving the marinade. In a large pan, sear the chicken on all sides in 2 tablespoons olive over medium heat until golden brown. Remove and set aside.
Reduce the heat to medium. Add the bacon to the same pan, cook until it’s brown and crispy. Remove and set aside. In the same pan, add the vegetables (carrot, mushroom, onions, bell pepper) and cook them until they are softened. Add the tomato paste and stir to combine. Add the Brandy, then add the marinade.
Stir in the wine, the water (or chicken stock) and bring the mixture to a boil and cook for 5 minutes.
Return the chicken and bacon to the pan. Add the bouquet garni and the Scotch bonnet. Bring the mixture to a boil, then reduce the heat to a simmer. Adjust the seasoning as needed with salt and pepper.
We had a beautiful dinner and I could not be more thankful to celebrate my special birthday with those I love.