Coq Au Vin for food allergy sufferers

The smells of autumn crisps and coq au vin linger in the air...and I if I could take a bite of air I would do just that! It smells so good! Now onto blogging!

Oral Allergy Syndrome is basically an allergy to fruits and vegetables related to various trees, grasses and weeds such as birch, and ragweed. It makes eating certain foods difficult because I always end up with a swollen tongue (scalloped tongue) and sometimes swelling which affects my whole body.
Tonight I have prepared a lovely dinner with cooked veggies which is supposed to make a difference- sometimes it does and other times it doesn't. Alcohol, a glass of vino, evidently makes the reaction worse. Tonight I have made two fruit crisps so that I can enjoy dessert with everyone else. Apples give me a headache, but my family loves it, and the other crisp is blueberry- to which very few seem to show allergic reactions.

I modify recipes such the Coq au Vin recipe because  I have a pork allergy,  but I think I have morphed the recipe and it still has French character and taste, does not need the fat from the bacon to make it stellar.

The dinner was great, everyone helped themselves to many second, third and fourth helpings- which always makes the cook happy!

a large chicken, jointed into 6 or 8 pieces, giblets and carcass saved
an onion, a carrot and a few peppercorns for the stock 
2 large onions 
a large carrot 
2 ribs of celery 
2 cloves of garlic 
2 tbsps flour 
2 tbsps cognac 
a bottle of white burgundy wine 
4 or 5 small sprigs of thyme  
40g butter 
12 small onions, peeled 
200g small button mushrooms 
boiled or steamed/mashed potatoes, to serve with a nice tossed salad and vinaigrette

Start on the stove and then finish in the oven... I cooked it for about 4 hours... it was delightful! 

Dessert- I served two fruit crisps- one apple with maple syrup instead of brown sugar and a blueberry crisp. (with frozen yogurt).