Rooster with Wine

13/09/2013
Bogey
fromBogeyNovice
"A young rooster needs good wine, care and light spices to reveal its true tasty essence."
Preparation30 min.
Cooking120 min.
Тotal150 min.
Servings5-6
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Ingredients

  • red wine - 3 1/5 cups (750 ml)
  • carrots - 2.
  • onions - 1 large head crushed
  • garlic - 3 cloves crushed
  • mushrooms - 1 tablespoon dried
  • dried thyme - a little
  • bay leaf - 1.
  • black pepper - 1 tsp ground
  • for the rooster
  • rooster - 1. cut into portions
  • cow butter - 2/5 cup (100 g)
  • oil - 2 tsp
  • flour - 1 tbsp
  • for the garnish
  • potatoes - 24.5 oz (700 g)
  • mushrooms - 17.5 oz (500 g)
  • bacon - 7 oz (200 g) diced
  • shallot - 7 oz (200 g)
  • garlic - 1 clove
  • parsley
  • sugar - 1 pinch
  • salt - to taste
  • black pepper - to taste

Preparation

Mix all marinade products and soak the portioned rooster for 12 hours in a refrigerator. The next day, soak the meat and keep all the marinade. Heat half the butter and oil and brown rooster evenly on all sides.

Add the vegetables from the marinade and stir for 5 minutes. Add the flour and mix again for 5 minutes. Top up the marinade, boil it and cover with a lid. Insert the dish to bake in 392°F (200 °C) heat the oven to a maximum of 2 hours.

During this time fry in the rest of the heated fat some bacon and shallots / onions. Mix a few minutes and add a pinch of sugar, salt, pepper and 1-2 tablespoons of water. Allow the liquid to evaporate and add the mushrooms. Stir them for a few minutes.

Once the rooster is ready, add minced garlic and parsley to the sauce. Boil the potatoes seasoned with spices and then add them to the pan.

Serve rooster with wine with toppings. Similarly, you can prepare chicken and wine, however, by reducing the time for cooking and pickling.
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