Feast of Saint Mark, Evangelist

Typically on this date we talk about an event in history, East Meets West. However; since we’ve been there and done that a number of times, I thought sharring a bit more Catholic Faith would be nice. Don’t want the faith? That’s okay, just scrole down to the recipe. I promise, it was taste just as good.

Today is the Feast Day of Saint Mark, the Evangelist and for reasons I cannot comprehend, the Patron Saint of Notaries. Saint Mark is best known as the author of the Second Gospel of the New Testament. Although some historians no longer hold this to be true.

Saint Mark, along with his mother, another Mary, were held in the highest esteem in the early founding of the Church. His mother’s home in Jerusalem often served as a meeting place for Christians to gather and worship. There is some confusion as to the true identity of Saint Mark. Some say he is also called John Mark. Others say Saint Mark was a cousin to Saint Barnabas. They are said to have journeyed together with Saint Paul to Cyprus for a time spreading the news of salvation. According to Church Oral Tradition, Saint Mark went on to found the Episcopal See of Alexandria, one of the five most important sees of the early Church. It is also said that Mark was among the Seventy Disciples who were set out by Jesus to disseminate the Gospel in Judea (Luke 10:1). This last statement is probably the true, as many who believed were sent out on this journey by our Lord.

In addition to the Catholic and Eastern Orthodox Churches, Saint Mark is remembered in the Church of England as well as throughout much of the Angelical Communities. They share in a Festival to honor Saint Mark on April 25 as well. The Gospel of Mark isn’t the story of Jesus as seen through Mark’s eyes. It was written in Greek, to convert the Gentiles to Christianity and is an account of the teachings of Saint Peter. In this way the second Gospel, the Gospel of Mark, is a record of the life of Jesus as seen through the eyes of the Prince of the Apostles, the Rock on which Christ built His earthly Church.

God our Father, You helped Saint Mark the Evangelist with Your grace so that he could preach the Good News of Jesus. Help us to know You well so that we may be faithful always in our lives as followers of Your Son, Christ Jesus. Amen.

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This recipe calls for a bay leaf. If possible, use fresh. For me, that’s easy – I have two bay leaf plants growing in my yard. It’s great to just walk outside and snip however many I might need.

Slow-Cooker Chicken Chardonnay Stew
6 slices Bacon
2 lbs boneless Chicken Breasts
1 medium Yellow Onion
8 oz Cremini Mushrooms
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
3 tablespoons Butter
2 cups sliced Carrots
1 tablespoon Roasted Garlic from jar
1/2 cup Chardonnay
2 cups Chicken Stock
1 teaspoon dried Thyme Leaves
1 fresh Bay Leaf
2 tablespoons Flour
2 tablespoons Water
2 ouches Buttery Mashed Potatoes
2 cups Milk
2 cups Water

Chop bacon, set aside. Cut chicken into 1-1/2 inch pieces. Pat dry and set aside. Peel and coarsely chop the onion. Scrub mushrooms, cut into quarters.

In a high-sided skillet; cook bacon over medium-high heat for about 5 minutes, stirring frequently, until bacon is browned and crisp. Remove bacon with a slotted spoon to a 6-quart slow cooker.

Season chicken with salt and pepper, toss to blend. Add the chicken to the bacon drippings in the skillet; cook for about 8 minutes, turning occasionally, until nicely browned. Remove chicken to the slow cooker.

Add a tablespoon of butter to the skillet; stir in onions, carrots and mushrooms. Cook for about 6 minutes or until onions are tender and mushrooms have released their juices. Add roasted garlic, cook 30 seconds longer.

Add wine to the skillet, heat to a boil, scraping the bottom of the pan to release any browned bits. Cook for about 5 minutes or until wine is reduced by half. Transfer mixture to the slow cooker. Stir in chicken stock, thyme and bay leaf; Cover slow cooker, coon on LOW heat setting for about 4-1/2 hours or until chicken is cooked through and the vegetables are tender.

In a small bowl, mix flour and water together to create a slurry. Stir into slow cooker. Cover; cook on HIGH heat for about 25 minutes or until sauce has thickened. Stir in remaining 2 tablespoons butter. Discard bal leaf.

Note: If you are using an Instant Pot, the insert can be set on the stove top, and this process goes much faster over medium heat.

In a large bowl, microwave milk and water for the mashed potato pouches on HIGH for 4 minutes. Add mashed potato flakes. Stir; let sit for 5 minutes or until thickened.

In individual bowls, serve mashed potatoes topped with the stew and garnished with parsley. Serve and enjoy.

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The favors of the Lord I will sing forever;
through all generations my mouth shall proclaim Your faithfulness.