Rooster (Chicken) in Wine
Main Dishes | European cuisine
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
6
Description
Rooster (Chicken) in Wine
Ingredients
- Rooster - 3 lbs
- Rosé Dry Wine - 0 qt
- Celery salt - 17.6 oz
- Carrot - 17.6 oz
- Shallot - 6 pieces
- Dried Chamomile - 1 tablespoon
- Dried Rosemary - 0.7 tablespoons
- Garlic - 6 cloves
- Wheat Flour - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Butter - 1.8 oz
- Olive Oil - 3 fl oz
Step by Step guide
Step 1
Peel the vegetables and place them on a baking sheet, drizzle with olive oil, and put in a preheated oven at 356°F for 15 minutes.
Step 2
Cut the rooster (chicken) into 6 pieces, coat in flour, and fry in a mixture of olive oil and butter until golden brown, meaning it will be almost cooked.
Step 3
In a pot or Dutch oven with a thick bottom, place the rooster (chicken), and top with the vegetables. Do not peel the garlic, crush it with the flat side of a knife, and add it to the pot as well. Season with salt and pepper, add rosemary and thyme, and pour in the wine. Cover with a lid and cook on medium heat for about 30 minutes. Do not disturb the pot or stir anything inside!
Step 4
Preheat the oven to 356°F. Also, simmer everything under the lid for another 40 minutes.
Step 5
While the rooster (chicken) is simmering in the oven, cook the lentils according to the package instructions, and at the very end, pour in a ladle of sauce from the pot.
Step 6
Place the lentils on a plate, topped with the rooster (chicken). Strain the sauce and serve separately.
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