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Coq au Porc with White Wine and Leeks
- Prep. 20 min
- Cook time 60 min
- Foodies. 4
- Print the recipe
Ingredients
-
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
Preparation
- 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
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