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Dalisa Coq au Porc with wine and mushroom sauce
- Prep. 10 min
- Cook time 25 min
- Foodies. 4
- Print the recipe
Ingredients
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4 Dalisa Coq au Porc
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1 demi-glace gravy envelope of 34 g
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1/2 cup of red wine
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1 1/2 cup of vegetable stock
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8 sliced mushrooms
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1 tablespoon of Dijon mustard
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1 thyme branch
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2 tablespoons of olive oil
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12 pearls onions
Preparation
- Preheat the oven to 375F.
- In a sauce pan, mix the dry demi-glace gravy with red wine and vegetable stock. Heat over medium heat, whisk until first simmering.
- Add mushrooms, mustard and thyme. Set aside.
- In an ovenproof skillet, heat the oil over medium heat. Brown the Coq au porc on each side. Add the pearl onions and cook for 1 minute.
- Pour the sauce in the skillet and cover. Cook in the oven for 25 to 30 minutes.
- Remove the coq au porc and allow to stand for 5 to 8 minutes on a plate cover with aluminium foil.
- Serve with boiled vegetables and the wine sauce.
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