In the life of the Church, the Feast Day of Mary, Mother of the Church is very new. It is a Memorial Feast, set for the Monday following Pentecost. This feast day was added for the first time to the Church calendar in 2018.
Devotion to Mary, even under the title “Mother of the Church” is not new. Pope Paul VI declared Mary to be the Mother of the Church during Vatican II. Pope John Paul II wrote about her under the title Mother of the Church in one of his encyclicals. It was Pope Francis who added the Feast Day Mary, Mother of the Church to the official calendar.
This celebration and devotion was created to encourage the growth of the maternal sense of the Church in the pastors, religious and faithful. Interestingly enough, five years before the Feast of Mary, Mother of the Church as instituted, Pope Francis penned a prayer invoking the intersession of Mary, Mother of the Church.
Mother, help our faith!
Open our ears to hear God’s words and to recognize His voice and call.
Awaken in us a desire to follow in His footsteps, to go forth from our own land
and to receive His promise.
Help us to be touched by His love, that we may touch Him in faith.
Help us to entrust ourselves fully to Him and to believe in His love,
Especially at times of trial, beneath the shadow of the cross,
when our faith is called to mature.
Sow in our faith the joy of the Risen One.
Remind us that those who believe are never alone.
Teach us to see all things with the eyes of Jesus, that He may be light for our path.
And may this life of faith always increase in us,
Until the dawn of that undying day
Which is Christ Himself, your Son, Our Risen Lord.
Amen.
As I shared this prayer with you, it struck me that Pope Francis has given a beautiful argument against the notion that Catholics somehow worship Mary and the Saints. No, we are seeking advise and comfort and intersession from someone we know to be close to Christ. To have His ear, so to speak. And who is a shining example of what it means to answer the call of the Lord. Saying Yes to God is something we all strive to do, even if we don’t always succeed. There is nothing wrong with seeking a little help along the way.
It’s the last Monday in May, and we all know what that means . . . Memorial Day and the start of summertime! While it’s customary to wish everyone a Happy Memorial Day, it does seem a bit odd considering the somber reason for the day. So let me just say I wish you all a safe and blessed day.
Today is also the 29th of May – making today National Coq au Vin Day. Now you could make this spin on Julia’s classic recipe or save it for tomorrow. After all, tomorrow is the Feast Day of Saint Joan of Arch. You can’t get much more French than that, right?
Quarts de Poulet au Vin
20 Pearl Onions, peeled
1/4 teaspoon Thyme
3 Garlic Cloves, mashed
3/4 lb fresh Mushrooms
3 medium Carrots
8 oz thick Bacon, diced
2 tablespoons Olive Oil
4 Chicken Quarters
Kosher Salt to taste
Fresh Black Pepper to taste
1/2 cup Cognac
1 Bay Leaf
3 tablespoons Flour
2 cups Burgundy Wine
1 cup Chicken Stock
1 cup Beef Stock
1 tablespoon Tomato Paste
Blanch pearl onions, peel and set aside. Strip thyme from sprigs, set aside. Peel and mash garlic, set aside. Clean mushrooms, trim stems and set aside. Peel carrots, cut into pieces on the bias, set aside. Stack bacon strips, cut in half lengthwise, then dice into pieces. Set aside.
Cook bacon in a skillet, remove with a slotted spoon and drain. Leave drippings in the skillet. If necessary, add a little olive oil to coat the bottom of the skillet. Season chicken quarters with salt and pepper. Cook quarters, turning frequently, until beautifully browned on all sides. If necessary, work in batches.
Place chicken quarters in a large Dutch Oven, set aside. Carefully pour Cognac into the skillet and wait until it becomes bubbling hot. Ignite Cognac with a match and let flame for a minute, swirl to burn off the alcohol while deglazing the skillet. Cover the pan with a lid to extinguish the flames. Pour reminisce of the cognac over the chicken. Add bay leaf and thyme. Nestle the onions around the chicken. Cover Dutch Oven, let chicken simmer gently for 10 minutes, turning pieces once.
Uncover the pot, sprinkle with flour. Turn chicken and onions so the flour is absorbed by the sauce. Cover and continue to cook for another 4 minutes, turning twice.
Remove pot from heat. Gradually swirl in the wine. Add equal parts of chicken and beef stock until chicken is nearly submerged in liquid. Add carrots, bacon bits, smashed garlic and tomato past to the pot. Cover and gently simmer for 30 to 40 minutes.
With tongs, remove a chicken quarter from the pot to test for doneness. Meat should have no trace of pink near the bone and juices should run clear when pierced with a knife.
Remove each chicken quarter from the pot as it reaches desired doneness and place in a large rimmed serving platter. Keep chicken warm. If the onions and carrots are not yet tender, continue to cook in the sauce. Once the vegetables are tender, return chicken quarters to the pot. Add mushrooms, simmer for about 5 minutes longer.
Note: The sauce should be just thick enough to lightly coat the chicken in vegetables. Should the sauce seem too thin, bring to a boil, then cook until it is reduced to the desired consistence. Should the sauce seem too thick, thin with a small amount of stock. Taste and adjust seasoning to taste.
Place chicken in the serving platter or individual shallow bowls. Arrange vegetables around the chicken, ladle with sauce as desired. Garnish with fresh thyme. Serve and enjoy.
Alleluia, alleluia
O happy Virgin, you gave birth to the Lord; o blessed Mother of the Church
You warm our hearts with the Spirit of your Son, Jesus Christ.
Alleluia, alleluia
Welcome to Rosemarie's Kitchen 