Coq au porc

A one-ish pot meal, easy to throw together and warm for the cooling weather. But really the rice is the star here. I’ll have to try with dry rubs or marinades for the meat for the next time.

4 coq-au-porc (about 300g per)
2 granny smith apples, diced
12 dried apricots, diced
2″ fresh ginger
2 onions
2 cloves of garlic, minced
1 1/2 cup chicken broth
1 cup to 1 1/2 cup unfiltered apple juice
1 table spoon moutarde de meaux
1 1/2 cup rice
olive oil
salt and pepper


1. Pre-heat the oven to 375F. Season the coq-au-porc with salt and pepper. Put a bit of olive oil in a stainless steel pan and sear the meat on all sides.

2. Once all the meat is seared, set aside. Swap the stainless steel pan for a large cast iron dutch oven. Put a bit of olive oil at the bottom and set the heat to medium-low, allowing the casserole dish to warm up.

3. Dice the onions and ginger.

4. Sweat until the onions are translucent then add the garlic and rice. Stir well to coat the rice with the oil.

5. Combine the apple juice, chicken broth and mustard.

6. Add to the rice. Heat to a simmer.

7. Add the apples (with the skin) and the dried apricots.
add fruits

8. Nestle the meat back in the pot.
add meat

9. Cover and put in the oven for 25 minutes. The chicken should be cooked through, the pork pink and the rice just done. Serve and enjoy!


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