Coq en Daube

Name: Coq en Daube
Yield: Serves 4
Ingredients: 4-5 pound fowl, cut in serving pieces; 2 carrots, finely sliced; 1 large onion, sliced; 3 cloves garlic; 2 leeks, sliced; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; Pinch each: ground cloves, ground ginger; 1 teaspoon thyme; Red wine; 6 tablespoons olive oil; Pig's foot or piece of pork skin; Small piece of orange rind

By James Beard

August 20, 2004

Recipe information

Yield
Serves 4

Ingredients

4-5 pound fowl, cut in serving pieces

2 carrots, finely sliced

1 large onion, sliced

3 cloves garlic

2 leeks, sliced

1 teaspoon salt

1 teaspoon freshly ground black pepper

Pinch each: ground cloves, ground ginger

1 teaspoon thyme

Red wine

6 tablespoons olive oil

Pig's foot or piece of pork skin

Small piece of orange rind

Preparation

Step 1
Place chicken pieces in a shallow bowl with the carrots, onion, garlic, leek, salt, pepper, cloves, ginger, thyme, and just enough red wine to cover. Marinate for 24 hours in the refrigerator.
Step 2
To cook, brown the drained chicken in olive oil until nicely covered on all sides. Place in a deep casserole with pig's foot or pork skin and a tiny piece of orange rind. Strain marinade and add just enough to cover the chicken (if more liquid is needed, add red wine). Cover casserole and simmer on top of the stove or in a 300°F oven for 3 to 4 hours. Remove chicken to a hot platter, skin fat from juices and pour them over chicken. Serve with noodles, macaroni or any pasta and asparagus or endive. To serve cold, arrange chicken in a bowl, pour juices over it and chill until jellied. With this, drink Volnay.

TagsStew Soup/Stew Red Wine Wine Alcohol Beverages French European Poultry Carrot Root Vegetable Vegetable Onion Garlic Leek Main Dinner Nut Free Dairy Free Gluten Free Simmer House & Garden

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes