There is a before and after with this post. Just before we started on the no _____ kick I discovered a new favorite recipe. I didn’t have to change TOO much about it and I really didn’t compromise very much of the taste.
The original Faux Coq Vin is made with pasta. And, honestly, it was freaking DELICIOUS. And I wanted to make it again and again. And that is why I started to move out of my comfort zone health wise.
Doesn’t that look amazing? Here is the original recipe:
- White onion
- Dried mushrooms
- Boneless, skinless chicken breasts and thighs
- Bay leaves (keep track of how many you put in so that you take out the same amount in the end)
- Chicken stock
- White wine
- Whole grain dijon
Add olive oil and butter to bottom of Dutch oven over medium/high heat. Once butter melts, add chopped white onion. Lightly salt the onion about halfway to translucency. Meanwhile, cut chicken into similarly sized pieces. Salt and pepper the chicken, lightly season with marjoram, rosemary and thyme. Add hot water to a cup of dried mushrooms (I used porcini). Set aside.
Once onions are ready, move to the sides of the pan and add chicken. Lightly brown one side and flip. Once second side is browned, cover with white wine and chicken stock in a 1:1 ratio. Add parsley, bay leaves, drained mushrooms, hoisin and dijon.
Turn down and cover (about 10-15 min). Once chicken is cooked through (internal temp of 165) remove from heat. Remove bay leaves. Take out chicken and place on a plate. Use hand mixer to lightly puree sauce. Add instant gravy flour and puree again.
Add rotini to sauce, cover and simmer.
Bake/toast/warm bread. Once rotini is al dente, spoon into bowls. Serve.
So now I want the same dish, but I don’t want the pasta in it and I want to up the veggie content. What does one do?! SPAGHETTI SQUASH!
Before you start any of the above process, get the spaghetti squash going. Turn the oven to 375 degrees. Cut the spaghetti squash in half lengthwise. Clean out the seeds and goopy threads with a spoon. Sprinkle the insides with rosemary, salt and pepper. Place face down in a pyrex pan and add an inch of water. If your spaghetti squash is big, you may need a pyrex pan for each half. Put it in the oven and cook for about 45 minutes (or until the outside of the shell is soft enough that when punctured with a knife, it easily is cut through). Remove from the oven and place both halves on a cutting board. Take a fork and run it through the inside of the squash, making “spaghetti”. Repeat for both halves. Sprinkle with more rosemary. At the point in the recipe above where it says to add the rotini to the sauce? That is when you put the “spaghetti” in the sauce. Let it soak up those yummy, onion-y, mushroom-y juices.