In France, this dish is considered too simple for haute cuisine, and is mainly prepared at home. Indeed, in fact, it is not very different from the well-known chicken chakhokhbili.
It is necessary
- - 1 rooster (weight ~ 1.5 kg);
- - 1/2 bottle of dry red wine;
- - 12 shallots;
- - 2 sprigs of thyme;
- - 2 carrots;
- - 1 bay leaf;
- - 2-3 cloves of garlic;
- - 250-300 g of champignons;
- - 6 slices of fatty bacon;
- - olive oil;
- - salt;
- - black pepper;
- - parsley.
Instructions
Step 1
Cut the onion into rings, peel the carrots and cut each into 4 pieces. Tie the bay leaf and thyme with a string.
Step 2
Divide the rooster carcass into 8 pieces, transfer to a large saucepan and pour over the wine. Put onions, carrots and spices to the meat, remove the pan with the rooster in the refrigerator for 24 hours.
Step 3
After the day has passed, drain the wine into a bowl and set aside (it will still be needed). Dry the pieces of rooster with paper towels.
Step 4
Heat the olive oil in a large, thick-bottomed skillet and fry the pieces of poultry over low heat so that a golden crust appears on all sides. Transfer the meat to a plate.
Step 5
In the same pan, put the vegetables from the marinade and chopped garlic and fry the mixture for 2-3 minutes.
Step 6
Then put the meat in a saucepan, add vegetables, wine, salt and pepper. Bring the rooster to a boil over moderate heat and, making minimal heat, cook it for 1.5-2 hours under a loosely covered lid.
Step 7
Wipe the mushrooms with a cloth, remove the legs and cut the caps into slices. Cut the bacon into small cubes and fry it together with the mushrooms for 10 minutes.
Step 8
Add the mixture of bacon and mushrooms and, if necessary, salt and pepper to the pan with the prepared rooster. Serve the meat in portions, sprinkle each portion with chopped parsley.
