Fall Flavors

i have a confession to make: i hate warm weather.  i know, everyone is supposed to love summer but not this girl.  give me a 65 degree day with a stiff breeze and i'm a happy camper.  my favorite days are those where it's cold and cloudy and maybe a little gray but it's not gonna rain... heaven.

so you might have guessed that i'm quite pleased with our sudden turn towards fall here in New York?  not only am i happy about, i think i may be responsible for it!

for the past few weeks, in an effort to will the season to change, i have been cooking all manner of hearty soups and roasts and braises and what have you. and finally, i think it actually worked!

so if you're not happy that the summer is over maybe you'll take this recipe for a quick Coq au Vin (chicken braised in red wine) as a peace offering!

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Quick Coq Au Vin over Parsley Noodles

Parsley Noodles
serves: 1
points per serving: 5

Ingredients
2oz pasta (any kind you like but flat things work best)
1 tsp butter
2 tbsp chopped parsley
kosher salt
pepper

Directions
cook pasta until done. toss with chopped parsley, butter, and salt & pepper.

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Quick Coq au Vin
serves: 1
points per serving: 11

Ingredients
1 chicken leg (with skin and bone)
1 small carrot, diced
1/2 small red onion, diced
1 cup frozen peas
1 tsp olive oil
2oz red wine
2oz cognac
kosher salt
pepper

Directions
season chicken leg with salt & pepper.  heat high sided skillet with lid over medium high heat.  brown chicken on both sides and remove from pan.  reduce heat to medium and add onions and carrots and season with salt & pepper, cook until wilted.  add wine and cognac (don't light yourself/home on fire when you add liquor) to pan and reduce heat to medium low.  return chicken to pan and cover. simmer over medium low heat for about 20 minutes.  after 20 minutes remove lid and reduce sauce until thick and syrupy.  once sauce has reached desired consistency turn off heat and stir in the frozen peas.  cover until peas are heated through.

serve over Parsley Noodles and enjoy!

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i was super hungry the night i made this so i ate it all myself but you could certainly use two separate pieces of chicken  and make this serve 2.

-V