The Prison Cook
The Prison Cook
Aidelade, the prison cook, was tough customer for this missionary in Oklahoma.
Today I am working in the prison kitchen with Adelaide. We are making macaroni and cheese. She has a job here as a cook. I am here doing missionary work for my church and so I am helping her make the pasta.
Adelaide has a sharp tongue. I try to put some water from the pot into the pan with the onion.
“Not so fast,” says Adelaide. “You haven’t boiled the pasta yet, so no use in putting it there now.”
“Ok!” I said. It is her mac and cheese for the prisoners. She is going to boil some water and put some pasta in it and fry the onion in oil. Then some pasta water and some milk. She will melt the cheese on a very low temp so it doesn’t curdle before mixing it with the pasta mixture.
Another time when I went, I thought of bringing some steak for the prisoners since they don’t get much quality food. “Not so fast,” she said. “They get soybean stuff, not steak.” There were several cans of “soybean stuff” laying around the kitchen.
They also get some greens.
“Adelaide, do you have family?” I asked.
“No,” she snapped. “That’s why I am here.”
“Do you ever go to church or read the Bible?” I ventured.
“NO. This is a prison. Do you want to help me make some Nutraloaf?” This is a loaf of various foods that is so disgusting it’s used as punishment.
“Adelaide, what would make you happy?”
She paused for a while and spoke slowly.
“When I was young, I wanted to be a chef at a nice restaurant. But that didn’t happen. I needed a job so I got the job here.”
“Why don’t you make a nice dinner here?”
“Who’s going to pay?” she answered.
“We can find a donor at my church. Do you think they would like coq au vin?”
We got the funds for the dinner and we got the shopping done.
Now it was time to cook!
“I’ll need your help,” she said. “This will be a lot of work.”
This is the recipe we used for the dinner (adapted from allrecipes.com).
Chef John’s Coq au Vin
6 bone-in, skin-on chicken thighs
kosher salt and freshly ground black pepper to taste
8 ounces bacon, sliced crosswise into 1/2-inch pieces
10 large button mushrooms, quartered
½ large yellow onion, diced
2 shallots, sliced
2 teaspoons all-purpose flour
2 teaspoons butter
1½ cups red wine
6 sprigs fresh thyme
1 cup chicken broth
Directions
Preheat the oven to 375 degrees F. Season chicken with salt and black pepper.
Sauté bacon in an oven-proof skillet over medium-high heat, until evenly browned. Remove bacon.
Increase the heat to high and cook chicken thighs 2 to 4 minutes per side. Transfer chicken to a plate.
Sauté mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.
Stir in flour and butter.
Pour red wine into the skillet and bring to a boil. Stir in bacon and thyme and simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour in chicken broth and return chicken thighs to the skillet; bring to a simmer.
Transfer the skillet to the preheated oven and cook for 60 minutes or until temperature is 165 degrees F. Transfer chicken to a platter.
Thicken sauce in skillet then spoon over chicken.
We decided to serve it over noodles.
We brought it out and the prisoners formed a line as they normally did. When we uncovered the pot the prisoners gasped. The aroma was amazing. We served the food and the prisoners enjoyed it thoroughly.
© Copyright 2026 by Cecile Bianco
Mitzewich, John. “Chef John’s Coq au Vin.” All Recipes, last modified February 3, 2025, https://www.allrecipes.com/recipe/239230/chef-johns-coq-au-vin/

Image by Karolina Grabowska from Pixabay
