This recipe is ideal for tough meat, as the wine marinade and cooking method will make the poultry tender and delicious. Well, spices and cognac will add a special piquancy to the dish.
It is necessary
- - rooster;
- - 1 liter of red wine;
- - 1 tbsp. a spoonful of butter;
- - 100 ml of brandy;
- - the head of an onion;
- - carrot;
- - 3 sprigs of thyme;
- - 6 peas of black pepper;
- - salt to taste.
Instructions
Step 1
Cut the rooster into large pieces, grate with spices, place in a deep non-oxidizable dish and cover with wine. Refrigerate overnight.
Step 2
Remove the bird two hours before cooking to bring it to room temperature. Then pat dry with a napkin and fry until golden brown in butter.
Step 3
Pour brandy on the cock and light it on fire. When the fire is out, transfer the meat to a saucepan, and fry the chopped onions and carrots in a skillet.
Step 4
Add vegetables to the poultry and cover everything with strained marinade. Simmer over low heat for about half an hour.
