Coq au Vin Appetizers

Coq au Vin Appetizers
  • 8 servings
  • 1:00 Preparation
  • 0:50 Cooking
  • 1:50 Total Time


Add all
  • 0.500

    leek, julienned

  • as needed vegetable oil

  • 1

    chicken leg

  • stuffing

  • 3 oz
    (100 g)

    smoked pork fat, cut into brunoise

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 3

    garlic cloves, chopped

  • 1

    shallot, chopped

  • 8

    button mushrooms, chopped

  • 2 cups
    (500 mL)

    red wine

  • 8 Tbsp.
    (120 mL)

    unsalted butter

  • 1

    boneless chicken breast

  • Salt and freshly ground pepper to taste

  • sauce:

  • 1/3 cup
    (80 mL)

    Maple syrup

  • grated nutmeg

  • 1

    cinnamon stick

  • 1 cup
    (250 mL)

    demi-glace sauce

  • 0.500

    carrot, cut into brunoise

  • 0.500

    celery stalk, cut into brunoise

  • 0.500

    leek, cut into brunoise

  • 8 Tbsp.
    (120 mL)

    red wine vinegar

  • 6

    pearl onions, sliced


In a pan, fry leek in vegetable oil. Set aside.

Remove skin from chicken leg and chop the meat.

Stuffing: in a pan over medium-high heat, fry pork fat in extra virgin olive oil; add garlic and shallot and cook 2 minutes. Add mushrooms and cook until all liquid has evaporated.

Add 7 Tbsp. (100 mL) red wine and cook until all liquid has evaporated. Add butter and let cool.

Mix mushroom stuffing and chopped chicken together.

Flatten chicken breast, cover with stuffing, and roll up tight. Season.

In a skillet over medium heat, brown chicken in some hot extra virgin olive oil and unsalted butter.

Preheat oven to 350°F (180°C). Finish off in oven for 10 minutes.

In a saucepan, combine remaining wine, maple syrup, nutmeg and cinnamon and reduce by half. Add demi-glace and cook 5 minutes.

In a skillet, pan-fry all vegetables, except pearl onions, and add to sauce.

Cook sliced pearl onions in red wine vinegar. Slice chicken roll into 8 pieces.


In each of eight appetizer spoons, place a small quantity of vegetables, top with a slice of chicken roll, top with sauce and garnish with fried leeks and sliced pearl onions.

Pascal Cormier

Source: Émission Les Chefs