Lisa Williams, chef/creator,, Yield: 4 servings 3 T. olive oil, divided 4 slices bacon, cut in small strips 3 lbs. chicken thighs, bone-in and skin-on (or use parts from the whole chicken) 1/2 t. kosher salt 1/8 t. black pepper 1/4 c. cognac (optional) 1 1/2 t. tomato paste 3 c. full-bodied red wine 1-2 c. beef or veal stock (or substitute chicken stock), divided 1/4 t. thyme 1 bay leaf 2 cloves garlic, creamed 12-24 pearl onions, blanched and skins removed 4 parsley stems 1 clove garlic 1 sprig thyme 2 bay leaves 1 T. olive oil 1/2 lb. mushrooms, sliced 3 T. allergen-free flour 2 T. olive oil or Earth Balance Soy-Free Buttery Spread Method (1) Preheat oven to 350˚F. (2) Heat 1 T. olive oil in a deep sauté pan for 1 minute over medium heat. Add bacon, and cook until browned. Remove, and set aside. (3) Blot chicken dry, and salt and pepper both sides. Sear on both sides until skin is golden brown. Reduce heat to medium low and cook chicken, covered, 5 minutes per side, adding bacon back to pan after first 5 minutes. After 10 minutes, drain excess fat from pan and return to burner. (4) Add cognac to pan, and light. Remove pan immediately from heat, and shake until flame dies down, then reduce cognac until almost dry. Smear tomato paste on bottom of pan, and lightly brown. Add wine and stock until chicken is almost covered. Add thyme, bay leaf and garlic; bring to a simmer and continue simmering for 25-30 minutes. (4) Heat 1 T. olive oil in a sauté pan over medium heat. Add pearl onions, and sauté until browned on all sides; remove, and set aside. (5) Place parsley stems, garlic, thyme and bay leaf in cheesecloth in the bottom of a baking dish and add onions on top. Cover onions 2/3 of the way up with stock, and bake 20-30 minutes, until tender. Remove, and set aside. (6) Heat 1 T. olive oil in a sauté pan over medium heat for 1 minute. Add mushrooms, and sauté until browned; remove from heat, and set aside. In the same sauté pan, add allergen-free flour and oil or buttery spread to make a roux; cook over low heat for 2-3 minutes; set aside. (7) Once chicken has simmered for 30 minutes, remove from pan. Increase pan heat to medium-high. Add roux to wine mixture, and stir briskly with a wire whisk. Reduce sauce until it is nappe; strain. (8) To serve, place chicken on a platter, and add onions and mushrooms. Pour on sauce, saving extra for serving on the side. Wine pairing: A hearty, healthy dish calls out for a big, juicy wine. There’s nothing petite about Ravenswood Petite Sirah Vintners Blend 2007 (California), and its richness will stand up to the coq au vin. allergen-free Coq au Vin BlueBerry Waldorf Salad Nancy Jessup, executive chef, Mangia Restaurants, New York City, Yield: 6 servings 16 oz. orange juice 2 c. fresh blueberries, divided 2 T. honey 1 T. lemon juice 1 T. sugar 2 t. Dijon mustard 1/4 t. salt 1 c. canola oil 2 large (about 14 oz.) Granny Smith apples 1 c. pecan halves 2 c. celery, sliced 8 oz. (about 6 c.) baby spinach Method (1) In a mediumSuperfruit sized saucepan over factoid: The medium-low heat, same compounds simmer orange juice until reduced that give blueberries to 1/4 c. and syr- antioxidant properties upy; cool slightly. In are also what make them blue a blender container, combine reduced juice, 1 c. blueberries, honey, lemon juice, sugar, mustard and salt; blend until smooth. With the blender running, gradually drizzle in oil until a thick dressing forms. Cover and refrigerate until service. (Makes about 2 c.) (2) Core and quarter apples; slice quarters crosswise. In a large bowl, combine apple slices, pecans, celery and the remaining 1 c. blueberries; cover tightly, and refrigerate until needed. (3) At service, arrange spinach leaves on cold salad plates; top with blueberry-apple mixture, dividing evenly; drizzle with dressing. Wine pairing: The fresh, fruity and organic Bonterra White Riesling 2009 (California)— with flavors of apple, pear, honey and spice— will go with the fruit and veggies in this light, updated spin on a classic Waldorf salad. U.S. HIGHBUSH BLUEBERRY COUNCIL Chef Williams says, “Most people think French cooking is off-limits to those with dietary restrictions because of the roux used to thicken the sauce and butter normally used to sauté, well, everything in. By simply replacing the butter with a soy-free buttery spread or using an oil such as olive or canola, you can make a wonderful French dish free of the ‘Big Bad Eight’ allergens—wheat, dairy, soy, egg, peanut, treenut, fish and shellfish—and gluten, and no one will be able to tell the difference. Another allergen to avoid in this dish is wheat flour. A simple allergen-free [flour] blend is best to use for good taste and consistency, but in a pinch you can use rice flour with great results.” 28 | Chef