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Coq au Vin Appetizers https://www.metro.ca/userfiles/image/recipes/coq-vin-bouchees-6312.jpg PT1H00M PT50M PT1H50M
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. Presentation 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
8
0.500 leek, julienned as needed vegetable oil 1 chicken leg 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
Coq au Vin Appetizers

Coq au Vin Appetizers

Rate this recipe
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8
servings
1:00
Preparation
0:50
COOKING
1:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 0.500
    leek, julienned

  • as needed vegetable oil
  • 1
    chicken leg
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    BONELESS SKINLESS 19.82/kg

  • 3 oz
    (100 g)
    smoked pork fat, cut into brunoise
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    LEGACY PORK LOIN CHOPS

    LEGACY PORK LOIN CHOPS

    $4.00 ea.

    360 g

  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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    750 ml SELECTED VARIETIES

  • 3
    garlic cloves, chopped
  • 1
    shallot, chopped
  • 8
    button mushrooms, chopped
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    170 g CAPS OR SLICES PRODUCT OF ONTARIO

  • 2 cups
    (500 mL)
    red wine
  • 8 Tbsp.
    (120 mL)
    unsalted butter
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    454 g SELECTED VARIETIES

  • 1
    boneless chicken breast
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    DELI SLICED SELECTED VARIETIES 2.86/100 g

    FRESH STUFFED CHICKEN BREAST

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    $6.44 /lb

    BONELESS SKINLESS SELECTED VARIETIES 14.20/kg


  • Salt and freshly ground pepper to taste
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  • sauce:
  • 1/3 cup
    (80 mL)
    Maple syrup

  • grated nutmeg
  • 1
    cinnamon stick
  • 1 cup
    (250 mL)
    demi-glace sauce
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    SELECTED SIZES SELECTED VARIETIES BUY 2/ 2.69 ea. BUY 1/ 2.99 ea.

  • 0.500
    carrot, cut into brunoise
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    ORGANIC BABY PEELED CARROTS

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    $2.99 ea.

    1 lb PRODUCT OF U.S.A.

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    SWEET NANTES CARROTS

    $2.49 ea.

    454 g PRODUCT OF U.S.A., No. 1 GRADE

  • 0.500
    celery stalk, cut into brunoise
  • 0.500
    leek, cut into brunoise
  • 8 Tbsp.
    (120 mL)
    red wine vinegar
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    SAVE $1.00
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANIC BALSAMIC VINEGAR

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANIC BALSAMIC VINEGAR

    $4.99 ea.

    500 ml SELECTED VARIETIES

  • 6
    pearl onions, sliced
Imprimer ma sélection

Preparation

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.

Presentation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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