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Coq au Porc Casserole with Fennel and Onions
- Prep. 25 min
- Cook time 30 min
- Foodies. 4
- Print the recipe
Ingredients
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3 cups (750 ml) baby potatoes
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3 tbsp (45 ml) olive oil
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4 Dalisa Coq au Porc medallions
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2 large red onions, chopped
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1 small fennel bulb, chopped
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1 1/2 tsp (7.5 ml) crushed fennel seeds
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1 tbsp (15 ml) balsamic vinegar
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1/2 cup (125 ml) white wine
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3/4 cup (180 ml) chicken broth
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1 cup (250 ml) cooking cream
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1/3 cup (80 ml) Italian parsley, chopped
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Stuffed green olives
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Salt and pepper
Preparation
- Preheat oven to 400°F and place rack in the centre.
- In a pot of boiling salted water, cook potatoes until tender. Drain thoroughly.
- In a large non-stick skillet, heat olive oil over high heat and brown the coq au porc medallions for 3 minutes on each side. Season with salt and pepper and set aside on a plate.
- Add onions and caramelize for 5 minutes over medium heat, stirring often.
- Add fennel and fennel seeds and cook for 4 minutes.
- Deglaze with balsamic vinegar and white wine and cook for 1 minute.
- Add the chicken broth and mix well. Adjust the seasoning. Add the medallions and potatoes back to the pan. Add the olives and bake for 15 minutes.
- In a large measuring cup, collect some broth from the bottom of the pan and add the cream. This will prevent the cream from separating when it is incorporated into the sauce.
- Pour the broth and cream mixture around the medallions and mix with the remaining sauce. Cook for another 5 minutes. Remove from oven and garnish with parsley.
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