Coq en Daube

Name: Coq en Daube
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 2 carrots, finely sliced; 1 pinch Pinch each: ground cloves, ground ginger; 3 cloves garlic; 2 kilograms fowl, cut in serving pieces; 2 leeks, sliced; 6 Tbsps olive oil; 1 large onion, sliced; 1 Small of orange rind; 1 Pigs foot or of pork skin; 4 servings Red wine; 1 teaspoon salt; 1 teaspoon thyme

Coq en Daube is a gluten free, dairy free, and primal main course. This recipe covers 41% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 109g of protein, 52g of fat, and a total of 1100 calories. This recipe serves 4. A mixture of salt, wine, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Chicken Pieces

Red Wine

Carrot

Clove

Garlic

Ginger

Pepper

Onion

Thyme

Leek

Salt

Equipment you will use

Bowl

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

Ingredients you will need

Olive Oil

Whole Chicken

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.

Ingredients you will need

Orange Zest

Marinade

Red Wine

Whole Chicken

Pork

Equipment you will use

Oven

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

Ingredients you will need

Whole 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.

Ingredients you will need

Asparagus