Coq au Porc with Wine Sauce

Coq au Porc with Wine Sauce
  • 4 servings
  • 0:15 Preparation
  • 1:05 Cooking
  • 1:20 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 1

    coq au porc

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 1 tsp.
    (5 mL)

    dried oregano

  • 1 tsp.
    (5 mL)

    dried tarragon

  • 1

    chopped onion

  • 1

    chopped garlic clove

  • 1 cup
    (250 mL)

    chicken broth

  • 1/2 cup
    (125 mL)

    white wine


Preheat oven to 375°F (190°C).

In a skillet, brown coq au porc on all sides in half the oil, about 3 minutes.

Brush meat with mustard and sprinkle with herbs.Set aside.

In the same skillet, cook onion and garlic 2 minutes in remaining oil.

Put coq au porc, onion, garlic, broth and wine in a casserole.

Roast 60 minutes or until meat is cooked through.

Just before serving, remove string and cut meat into thin slices.

Taste pan gravy, adjust seasoning if necessary, and pour over sliced meat.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007