Published by
Dalisa
Traditional coq au vin with old-fashioned garnish
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Baking — 1 hour and 30 minutes
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Preparation — 30 minutes - marinate for 24 hours
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Servings — 2
Ingredients
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2
Dalisa coq au porc medallions
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2
Dalisa sausages, Toulouse flavour
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10
baby potatoes
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12
white button mushrooms
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50 g
dark chocolate
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250 mL (1 cup)
chicken broth
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250 mL (1 cup)
homemade or store-bought veal jus
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125 mL (½ cup)
cognac
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Red wine
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Olive oil
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1
sprig thyme
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Parsley or chives, to taste
Aromatic garnish
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4
stalks celery
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4
carrots
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10
pearl onions
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1
clove garlic
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1
bay leaf
Preparation
Marinade
- Place the 2 coq au porc medallions in a saucepan.
- Dice ingredients for aromatic garnish.
- Add garnish and bay leaf to the pan with the medallions and cover with red wine.
- Let marinate for 24 hours.
Once marinated
- Set medallions aside.
- Strain the aromatic garnish and save the garnish and wine for preparing the sauce.
- In a large skillet, pour 30 mL of olive oil and sear the coq au porc medallions for 2 minutes on each side. Once seared, remove medallions from skillet.
- In the same skillet, add the aromatic garnish and cognac. Cook for a few minutes to allow the cognac to evaporate.
- Add the medallions and chicken stock and cover medallions with the red wine.
- Add ten dark chocolate chips and the veal jus.
- Bring to a boil, cover and simmer over low heat for 1 hour and 30 minutes, stirring occasionally.
Old-fashioned garnish
- Heat the oven to 375 °F and cook the Toulouse sausages with a drizzle of oil for 8 minutes. Dice the sausages.
- Cook the potatoes in water, quarter the mushrooms and peel the pearl onions.
- Heat a little oil in a skillet, then add the mushrooms and onions. Cook for 5 minutes, stirring occasionally.
Sauce
- Add the old-fashioned sausage garnish to the skillet with the coq au porc, peeled potatoes and sprig of thyme.
- Reduce for a few minutes to thicken sauce.
- When serving, garnish with a little parsley or chives, to taste.
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