
1,5 kilo rooster, cut nto 10-12 pieces | |
750 g red wine | |
3-4 tablespoon(s) all-purpose flour | |
2 onions, chopped | |
3 clove(s) of garlic | |
300 g bacon, into cubes | |
500 g onions, pearl, peeled | |
500 g champignon mushrooms, small, whole | |
300 g water | |
2 chicken bouillon cube | |
salt | |
olive oil | |
1 tablespoon(s) butter, optional |
1. | Marinate the rooster into the wine for 24 hours. |
2. | Remove the rooster from the marinade which we set aside. Dry the meat well by using paper towel. |
3. | In a well-heated frying pan, add 2 tablespoons olive oil. |
4. | Lightly flour the meat pieces and sauté them well, until golden from all sides. |
5. | Sauté the meat pieces little by little, as you want them to make a nice crust. Remove and set aside. |
6. | In a pot placed over high heat, add 3 tablespoons olive oil and sauté the bacon, onion, and garlic. After they are well sautéed, add the wine. |
7. | The wine will froth a lot when added in, so leave it for 2-3 minutes, and if needed, skim some of the froth with a slotted spoon. |
8. | Then, add the rooster pieces, chicken bouillon cubes, water, and boil them for 20 minutes. |
9. | After 20 minutes, add the shallots. |
10. | After 40 minutes, add the mushrooms and keep boiling. |
11. | Lastly, after 60 minutes, remove the rooster from the pot, and in case the sauce needs to thicken more, let it simmer for a bit more. |
12. | When the sauce thickens enough, remove from the heat, add 1 tablespoon butter and let it be incorporated. |
13. | Add the rooster pieces and leave them inside so that they get more from the sauce’s taste. |
14. | Lastly, if you want, serve with pasta. |
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