Coq au Vin- For the Solemnity of the Sacred Heart and St. Margaret Mary AlaCOQue
Updated: 3 days ago
Last June we decided that we were going to do a Home Enthronement to the Sacred Heart of Jesus. I had never heard about it before but I was overwhelmed with excitement that our home would forevermore be a sanctuary which Jesus reigns over. I have always wanted to build a home that imitated a little monastery, full of glorifying work, humble prayer, and Christ-centered growth in love and virtue.
It has been a enriching devotion that has granted our lives immense strength from the Sacred Heart of Jesus. Fully knowing that we cannot achieve that on our own merits, giving this home to the most self-sacrificing, beautiful heart of Jesus was the only way to go.
We had a lovely, intimate ceremony last year with a dear priest friend and shared a meal afterwards with our loved ones. In celebrating the anniversary of our enthronement we rededicated ourselves to the Sacred Heart of Jesus (prayer after the recipe) and I made a more intentional meal in honor of the French nun that Jesus revealed his heart to. This traditional, classic French dish is one that is true to the region that St. Margaret Mary Alacoque came from! It made for a delicious dinner in celebration of the Sacred Heart of Jesus feast day and can also be used again on her feast day which is October 16th.
To see my full Home Enthronement Companion, click here.
Prep Time: 25 minutes
Total Time: 1 hour and 30 minutes
1. 4-6 boneless, skinless chicken thighs, or the traditional way by using a whole chicken cut into 10 pieces.
2. Kosher salt
3. Black pepper
4. 4-5 strips of bacon
5. Sliced mushrooms or baby bellas
6. 4 oz chopped onions or 6 oz pearl onions
7. 1 large carrot, peeled and sliced
8. 2 cloves minced garlic
9. 1 tbsp tomato paste
10. 2 tbsp all purpose flour
11. 2 cups red wine, traditionally Burgundy or a full-bodied red wine like Shiraz or a Cabernet Sauvignon
12. 1 cup low-sodium chicken broth
13. 1 tbsp brandy or rum
14. Small bunch thyme
15. 3 tbsp butter
16. Freshly chopped parsley for serving, optional