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Coq au Vin Appetizers
2013-08-06
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
8
Émission Les Chefs
0
0
0
0
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 mushroom, chopped
2 cups (500 mL) red wine
8 Tbsp. (120 mL) unsalted butter
1 boneless chicken breast
Salt and freshly ground pepper to taste
1/3 cup (80 mL) Maple syrup
grated nutmeg
1 cinnamon stick
1 cup (250 mL) demi-glace sauce
0.500 carrots, 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
8
servings
1:00
Preparation
0:50
COOKING
1:50
TOTAL TIME
Ingredients
-
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 mushroom, chopped
-
2 cups
(500 mL)red wine
-
8 Tbsp.
(120 mL)unsalted butter
-
1
boneless chicken breast
-
Salt and freshly ground pepper to taste
-
1/3 cup
(80 mL)Maple syrup
-
grated nutmeg
-
1
cinnamon stick
-
1 cup
(250 mL)demi-glace sauce
-
0.500
carrots, 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
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.
