Vegetables au Vin with Coq

This weeks Food Matters Project recipe for Vegetables au Vin with Coq was chosen by Evi and Sam.  For the original Mark Bittman recipe check their post out to see what they did!  I decided to take a localish approach on the recipe.  Eggplant and green beans aren't in season yet so I used leeks and beets in addition to the mushrooms and pearl onions (all found at Green City Market!)

If you know me and Ian, you know that we have wars about beets.  He loathes them with a fiery passion that comes from deep down, remembering only as a child who was forced to eat the mysterious, vinegary purple mushy ooze could.  I begged and begged to add them to this dish.  He finally agreed and I promised that if he didn't like them, I'd never again ask if we could include beets in a dish.  Boy did I dodge a bullet...

The way the beets melted into the wine sauce and connected with the mushrooms was incredible.  We both scarfed it down as though we may never see another beet again.  Pause for effect.

I would have been happy to eat it without the chicken and I will now that the leftovers are purely vegetable.  It was a successful recipe in more ways than one.  Excellent choice Evi and Sam!

Vegetables au Vin with Coq - see Evi and Sam for the full recipe:

My additions:
2 leeks
5 small purple beets

I made this without the green beans and eggplant but you can feel free to use whatever you have!