March 6

Saint of the day:

Saint Colette


Patron Saint of Women seeking to conceive, expectant mothers and sick children

Saint Colette' Story

Colette was the daughter of a carpenter named DeBoilet at Corby Abbey in Picardy, France. She was born on January 13, christened Nicolette, and called Colette. Orphaned at seventeen, she distributed her inheritance to the poor. She became a Franciscan tertiary, and lived at Corby as a solitary. She soon became well known for her holiness and spiritual wisdom, but left her cell in 1406 in response to a dream directing her to reform the Poor Clares. She received the Poor Clares habit from Peter de Luna, whom the French recognized as Pope under the name of Benedict XIII, with orders to reform the Order and appointing her Superior of all convents she reformed. Despite great opposition, she persisted in her efforts. She founded seventeen convents with the reformed rule and reformed several older convents. She was reknowned for her sanctity, ecstacies, and visions of the Passion, and prophesied her own death in her convent at Ghent, Belgium. A branch of the Poor Clares is still known as the Collettines. She was canonized in 1807. Her feast day is March 6th.

https://www.catholic.org/saints/saint.php?saint_id=268

https://www.britannica.com/biography/Saint-Colette

https://www.franciscanmedia.org/saint-of-the-day/saint-colette

 

 

Prayer:

 

 

Visit:

Remains of Saint Colette Ghent, Belgium

 

 

Recipe:

Coq au Riesling

In this creamy take on coq au vin, the chicken is braised in dry Riesling and silky-rich crème fraîche is stirred in at the end, making it extra-decadent. 

Ingredients

  • 4 pounds chicken legs, split

  • Kosher salt

  • Freshly ground pepper

  • 1/4 cup canola oil

  • 1 medium onion, chopped

  • 1 medium carrot, chopped

  • 1 celery rib, chopped

  • 2 medium shallots, chopped

  • 1 1/2 cups dry Riesling

  • 1 1/2 cups chicken stock

  • 4 thyme sprigs

  • 2 tablespoons unsalted butter

  • 2 tablespoons extra-virgin olive oil

  • 1 pound mixed mushrooms, sliced

  • 1/2 cup crème fraîche

  • 2 teaspoons fresh lemon juice

  • Finely chopped tarragon, for garnish

 

Directions

  1. Preheat the oven to 300°. Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate. Cook the remaining chicken, then pour off the fat and wipe out the casserole.

  2. Heat the remaining 2 tablespoons of canola oil in the casserole. Add the onion, carrot, celery and shallots and cook over moderate heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the wine and simmer for 1 minute, scraping up the browned bits from the pot. Add the chicken stock and thyme and bring to a boil.

  3. Nestle the chicken in the casserole; cover and braise in the oven for 1 hour, until tender.

  4. Meanwhile, in a very large skillet, melt the butter in the olive oil. Add the mushrooms and cook over high heat, without stirring, until well browned, 5 minutes. Season the mushrooms with salt and pepper and cook, stirring, until tender, 3 to 5 minutes; transfer to a plate.

  5. Transfer the chicken to a plate. Strain the braising liquid through a fine sieve into a heatproof bowl, pressing on the solids; skim off the fat. Return the braising liquid to the casserole and boil until reduced to 1 1/2 cups, 3 to 5 minutes. Whisk in the crème fraîche and lemon juice and season with salt and pepper. Add the mushrooms and chicken to the sauce and simmer for 3 minutes. Garnish with tarragon and serve.

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