In an ovenproof skillet over medium heat, brown coq au porc in some hot extra virgin olive oil and unsalted butter.
Preheat oven to 350°F (180°C). Transfer skillet to oven and roast about 50 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 coq au porc into thin slices.
In little plates, place a small quantity of vegetables, top with a few slices of coq au porc, top with sauce and garnish with sliced pearl onions.
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.
© Société des alcools du Québec, 2007
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