Coq au Porc with White Wine and Leeks
Baking — 60 minutes
Preparation — 20 minutes
Servings — 4
- 4 Dalisa coqs au porc
- 2 tbsp of Old-Fashioned Dijon mustard
- 1 tbsp of vegetable oil
- 1 tbsp of olive oil
- 2 leeks, in julienne
- 1 tbsp of all-purpose flour
- 1/2 + 1/4 cup of dry white wine (or Cognac)
- 1 cup of chicken broth
- 1/2 cup of 15% cream
- 1 Red bell pepper, diced
- Fresh rosemary
- Bacon bits
- Mashed potatoes or 4 people
- Cover the coqs au porc with mustard. Season with salt and pepper. In a large skillet, heat vegetable oil over medium-high heat and sear the coq au porc on all sides for about 5 minutes.
- Place the coq au porc in a baking dish and cook for 20 minutes, until the meat juices run clear or the meat thermometer reads internal temperature 77 ° C (170 ° F).
- A few minutes before the end of cooking, heat olive oil in a pan and sauté the leeks for 5 minutes. Sprinkle with flour, wet with ½ cup of wine or cognac and chicken broth; simmer until the sauce thickens. Add salt and pepper. Remove from heat and stir in the cream.
- In a small saucepan, brown red pepper in a little oil. Deglaze with ¼ cup of white wine. Add a few sprigs of rosemary and bacon bits when wine has reduced.
- Remove the coq au porc from the oven. Serve with leek sauce, red pepper and mashed potatoes