Coq en Daube

Name: Coq en Daube
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

13 ingredients

10 steps

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

Directions

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.
2

Marinate for 24 hours in the refrigerator.
3

To cook, brown the drained chicken in olive oil until nicely covered on all sides.
4

Place in a deep casserole with pig's foot or pork skin and a tiny piece of orange rind.
5

Strain marinade and add just enough to cover the chicken (if more liquid is needed, add red wine).
6

Cover casserole and simmer on top of the stove or in a 300F oven for 3 to 4 hours.
7

Remove chicken to a hot platter, skin fat from juices and pour them over chicken.
8

Serve with noodles, macaroni or any pasta and asparagus or endive.
9

To serve cold, arrange chicken in a bowl, pour juices over it and chill until jellied.
10

With this, drink Volnay.