Coq en Daube

• 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

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.

fowl, carrots, onion, garlic, leeks, salt, freshly ground black pepper, ground cloves, thyme, red wine, olive oil, pork skin, orange rind

Taken from www.epicurious.com/recipes/food/views/coq-en-daube-101473 (may not work)