Coq Au Vin
- 3 cups of lentils (3 cups after steamed)
- 1 large onion chopped
- 2 stalk celery chopped
- 4 cloves garlic minced
- 1 tablespoon Cognac Bourbon will do in a pinch
- 1.5 cups white cooking wine
- 1.5 cups vegetable stock
- 1 bay leaf
- marjoram seasoning to taste
- 3 tablespoons tomato paste
- 2 tablespoons gluten free flour
- 24 ounces button mushrooms trimmed and sliced
- green onions to taste 1/4 cup
- parsley chopped for garnish
- Prepare lentils)
- Saute (in water) onion, celery and garlic until soft, scrapping the bottom of the pan so it doesn’t burn.
- Hit the pan with a generous splash of Cognac to deglaze the pan. Allow most of the liquid to evaporate, then add the white wine, vegetable stock, bay leaf, marjoram, and tomato paste. Return the lentils to the pan and turn several times to make sure each piece is well coated and submerged in the liquid. Cover with the lid slightly askew (so steam can escape) and simmer over medium low heat for approx 10-15 minutes.
- Add the flour and stir until there are no lumps. Add the mushrooms and onions to the pan and turn up the heat to medium, simmering uncovered for about 5-10 minutes or until the mushrooms are cooked and the sauce has reduced a bit. Pepper to taste.
- Garnish with the parsley, and then serve the coq au vin. Another idea is to serve this over mashed potatoes, noodles, or as a stew with a crusty gluten free baguette.