Traditional coq au vin with old-fashioned garnish

Marinade

1. Place the 2 coq au porc medallions in a saucepan.
2. Dice ingredients for aromatic garnish.
3. Add garnish and bay leaf to the pan with the medallions and cover with red wine.
4. Let marinate for 24 hours.

Once marinated

1. Set medallions aside.
2. Strain the aromatic garnish and save the garnish and wine for preparing the sauce.
3. 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.
4. In the same skillet, add the aromatic garnish and cognac. Cook for a few minutes to allow the cognac to evaporate.
5. Add the medallions and chicken stock and cover medallions with the red wine.
6. Add ten dark chocolate chips and the veal jus.
7. Bring to a boil, cover and simmer over low heat for 1 hour and 30 minutes, stirring occasionally.

Old-fashioned garnish

1. Heat the oven to 375 °F and cook the Toulouse sausages with a drizzle of oil for 8 minutes. Dice the sausages.
2. Cook the potatoes in water, quarter the mushrooms and peel the pearl onions.
3. Heat a little oil in a skillet, then add the mushrooms and onions. Cook for 5 minutes, stirring occasionally.

Sauce

1. Add the old-fashioned sausage garnish to the skillet with the coq au porc, peeled potatoes and sprig of thyme.
2. Reduce for a few minutes to thicken sauce.
3. When serving, garnish with a little parsley or chives, to taste.