Rooster in wine
Ingredients
Instructions
- 1 rooster of around 2 kg
- 2 liters of Chanturgue red wine
- 250 g button mushrooms
- 200 g of bacon
- 12 small white onions
- 2 carrots
- 1 onion
- 4 garlic cloves
- 1 bouquet garni
- 3 tbsp. at s. oil
- salt, peppercorns
- Peel the onion and carrots and cut them into rings. Book.
- Cut the rooster into pieces (or ask your butcher) and place it in a large dish.
- Add the onion and the sliced carrots, then the bouquet garni and the peppercorns.
- Cover the rooster and the vegetables with the wine and set aside in the fridge overnight.
- The next day, drain the meat and strain the marinade.
- In a large skillet, fry the pieces of rooster in a little oil until they turn golden.
- Reserve the pieces of rooster in a dish then add the onion and carrots to the pan in place of the rooster, pouring a little marinade into the pan.
- In a large casserole dish, place the rooster and the vegetables. Add the crushed garlic cloves.
- Wet everything with the remaining marinade and bring to the boil for 2-3 min.
- Cover and simmer for 2 hours over low heat.
- At the end of cooking, peel the small onions and the mushrooms and sauté them with the bacon bits for a few minutes.
- Add them to the pot.
Rooster in wine
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Rooster in wine Recipe – Rooster in wine Recipes
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