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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.PresentationIn 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
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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
Coq au Vin Appetizers

Coq au Vin Appetizers

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8
servings
1:00
Preparation
0:50
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 0.500
    leek, julienned

  • as needed vegetable oil
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    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    $2.98 ea.

    1.42 l SELECTED VARIETIES


  • 1
    chicken leg
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    YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS

    YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS

    $3.99 /lb

    $8.80/kg


    FRESH STUFFED CHICKEN THIGHS

    FRESH STUFFED CHICKEN THIGHS

    $5.99 /lb

    BONELESS SKINLESS 13.21/kg


    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS

    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS

    $2.47 /lb

    CENTRE CUT 5.45/kg



  • stuffing
  • 3 oz
    (100 g)
    smoked pork fat, cut into brunoise
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    BONELESS STUFFED PORK LOIN ROAST, CHOPS OR PINWHEELS

    BONELESS STUFFED PORK LOIN ROAST, CHOPS OR PINWHEELS

    $3.99 /lb

    CENTRE CUT, SELECTED VARIETIES $8.80/kg


  • 1/4 cup
    (60 mL)
    extra virgin olive oil
  • 3
    garlic cloves, chopped
  • 1
    shallot, chopped
  • 8
    button mushrooms, chopped
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    BELLE GROVE ORGANIC SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE ORGANIC SLICED WHITE OR CRIMINI MUSHROOMS

    $3.49 ea.

    227 g, PRODUCT OF ONTARIO


  • 2 cups
    (500 mL)
    red wine
  • 8 Tbsp.
    (120 mL)
    unsalted butter
  • 1
    boneless chicken breast
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    IRRESISTIBLES SLICED DELI MEAT OR CHEESE

    IRRESISTIBLES SLICED DELI MEAT OR CHEESE

    2 for $10.00

    160 - 200 g SELECTED VARIETIES


    FRESH STUFFED CHICKEN BREAST

    FRESH STUFFED CHICKEN BREAST

    $6.99 /lb

    BONELESS SKINLESS SELECTED VARIETIES 15.41/kg



  • 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
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 0.500
    celery stalk, cut into brunoise
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    ORGANIC CELERY

    ORGANIC CELERY

    $2.99 ea.

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


  • 0.500
    leek, cut into brunoise
  • 8 Tbsp.
    (120 mL)
    red wine vinegar
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    SAVE $2.50
    GT'S KOMBUCHA OR BRAGG APPLE CIDER

    GT'S KOMBUCHA OR BRAGG APPLE CIDER

    $6.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 6
    pearl onions, sliced
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


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

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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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