Coq Au Vin With A Twist

1. 1

   Put the chicken legs in a mixture of salt, black pepper and 2 tablespoons of olive oil. Leave to marinate for at least half an hour. Heat one tablespoon of butter and two tablespoons of olive oil in a large skillet over medium-high heat. Add chicken legs and saute until golden brown on both sides. Remove the legs to a warm platter. Drain all but two tablespoons of fat from the skillet and cook the garlic over medium heat for about 5 minutes. Add drained porcini and cook for another 2 to 3 minutes. Now add wine(dry and sweet) to the skillet, add Herbs de Provence and bring to the boil. Let it boil until reduced by half. Add chicken bouillon to the skillet, wait until it begins to simmer then add the sauteed chicken legs. Cover the skillet and let it simmer for 3/4 of an hour or until chicken is tender and juicy. Remove the chicken to a warm plate, add cream and Brie to the skillet and let it simmer until reduced to the desired thickness. Return the chicken to the skillet and toss with chopped parsley.

2. 2

   Serve with pasta or mashed potatoes with olive oil and Dijon mustard. Radicchio salad with vinaigrette made of pumpkin oil and dried tomatoes vinegar, mashed garlic, salt and a pinch of black pepper is a great companion to this dish.

No nutritional information available.

No additional tips available.