After cooking with Barbara Kafka’s newest cookbook (and our February Cookbook of the Month), cooking columnist Sybil Pratt “can solemnly swear that there really is ‘glorious food’ without gluten and lactose and without ersatz ingredients.”
Kafka’s The Intolerant Gourmet is a special-diet cookbook not just for those who are lactose- and gluten-intolerant, but also for those who love to entertain and wish to make great food while accommodating all types of guests.
Clearly, nothing is lost in this scrumptious recipe.
The Lady in Red
Serves 4 to 6 amply
This is evidently based on coq au vin. However, cocks that require long cooking are hard to come by these days, as are hens. Instead this is adapted for a regular chicken. I think that you will find it rich enough to satisfy. Leftover wine or a half bottle should do nicely. Serve with gluten-free noodles, Garlic Mashed Potatoes, or Acorn Squash Puree.
- 1 pound smoky bacon in one piece, cut in half lengthwise and then across into ¼-inch strips
- One 5-pound chicken, skinned, cut into parts, with breast cut across into 2 pieces (with optional addition of an extra breast cut in two or a leg and thigh, separated)
- 1 ¼ pounds white mushrooms, stems removed and sliced across, caps cut into quarters or sixths, depending on size
- 1 pound cippoline or other small onions
- One 6-ounce can tomato paste
- ½ bottle red wine
- 1 bay leaf
- 2 cloves garlic, smashed and peeled
- ½ cup minced parsley
- 1 teaspoon dried thyme
- Kosher salt
- Freshly ground black pepper
Put the bacon pieces in a pan just large enough to hold the chicken. Sauté the bacon until well browned and the fat has oozed out. Move the bacon to a small bowl, leaving the fat in the pan. Put the chicken pieces in the pan and sauté over medium heat, turning the pieces over from time to time, until lightly browned on all sides. Move to a bowl. Add the mushrooms to the pan and cook, stirring, until browned. Add the onions to the pan and cook until lightly browned. Move to the mushroom bowl.
Stir the tomato paste and wine into the pan. The sauce can be made ahead up to this point.
About 30 minutes before serving, add the chicken and bay leaf to the pan. Bring to a boil. Lower the heat and simmer for 30 minutes. Stick a knife into the thick part of the chicken to make sure it is done; the juices should run clear. Add the onions, mushrooms, and garlic. Cook until the vegetables are warm. Stir in the parsley and thyme and season with salt and pepper to taste, Stir in the bacon.