Rooster in wine in French is a true delicacy worthy of a gourmet, like almost any dish of French cuisine. This dish, in fact, was invented in France to make the most delicate and delicious dish from a hard rooster. Thanks to the long stewing and the wine, which acted as a marinade that softens the fabric, the meat turns out to be tender and spicy, and the rooster will become an exquisite decoration for any festive table.
It is necessary
- - 1 chicken (thighs, legs, breasts can be used instead of whole chicken)
- - 300-350 g of pearl onions or 1 regular onion, not chopped finely
- - 3-4 cloves of garlic, chop
- - 300-350 g of champignon or cremini mushrooms (babybella), coarsely chopped
- - 2-3 tbsp. flour
- - 1 ½ cups red wine (dry)
- - 2 sprigs of fresh thyme (can be replaced with ½ teaspoon dried)
- - 1 tsp provencal herbs
- - 2 bay leaves
- - Salt
- - Ground black pepper
- - Olive oil (or a mixture of butter and olive) for frying (can be replaced with 2-3 strips of bacon, cut into pieces)
Instructions
Step 1
We cut the rooster into parts: first the wings, then the legs, thighs, breasts. The skeleton remains, from which an excellent broth is obtained. The liver and heart can be cooked separately, although traditionally the whole rooster is cooked.
Step 2
Heat olive oil in a frying pan and fry the onion until slightly golden brown (about 7 minutes).
Step 3
Add garlic and cook for 30-45 seconds until garlic smells.
Step 4
Then add the mushrooms, increase the heat and fry until the mushrooms appear golden.
Step 5
Heat olive oil in a bowl with a heavy bottom, add a piece of butter. Fry the chicken pieces until golden brown. Fry in one layer.
Step 6
Add the onion-mushroom mixture to the fried chicken, stir.
Step 7
Add 2 tbsp. flour, stir thoroughly so that there are no lumps. (Add the rest of the flour later if the sauce is not thick enough).
Step 8
Add salt, black pepper, thyme, Provencal herbs, bay leaf.
Step 9
Then gradually pour in the wine, stirring constantly. Increase heat and bring to a boil.
Step 10
Cover and simmer for about 45-60 minutes. The meat should be soft and break free from the bones.
Step 11
Let stand for about 10-15 minutes and serve with toast, polenta, or whatever you like.
