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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


  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Remove the coq au porc from the oven. Serve with leek sauce, red pepper and mashed potatoes
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