Rooster in Red Wine

⏳ Time

1 hour 1 day

🥕 Ingredients

🍽️ Servings

Description

This classic dish features tender rooster meat slow-cooked in a rich, aromatic red wine sauce, combined with fresh herbs and vegetables. Perfect for a cozy dinner, this recipe brings warmth and comfort to the table, reminiscent of traditional French bistros.

Ingredients

Rooster - 1 piece
Red Grape Juice - 25 fl oz
Thyme - 6 stalks
Carrot - 6 pieces
Shallot - 12 heads
Parsley - 0.7 oz
Garlic - 1 head
Wheat Flour - 0.7 oz
Butter - 3.5 oz
Sugar - 2 spoons
Bacon - 3.5 oz
Potato - 4 pieces
Olive Oil - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

The mature rooster or soup chicken should be cut into pieces and marinated in red wine, garlic (a whole head can simply be cut in half), parsley (it can be left whole), thyme (it can also be added with sprigs), a pinch of salt, a pinch of ground pepper, a few pieces of carrot, and half an onion overnight. 'Overnight' is actually an understatement; it's better if the rooster spends a full day in the wine.

Step 2

After this time, remove the pieces of rooster from the marinade, pat them dry with paper towels, and dust them lightly with flour, just enough to coat the skin of the bird. Heat vegetable oil in a skillet.

Step 3

Sear the pieces of rooster on all sides until they develop a brown crust. The meat should look almost cooked on the outside.

Step 4

After frying all the pieces of rooster, transfer them to a saucepan and pour in the strained marinade. Then, seal the saucepan with foil, making a few small holes in the foil to allow excess steam to escape, and place the saucepan in an oven preheated to 356°F for one and a half hours. At this point, human involvement in the rooster's journey is practically over. The even heat of the oven will take care of the rest.

Step 5

The only thing left for the person to do is to prepare the side dish. Dice the potatoes and sauté them with bacon until golden brown, then add water or broth just enough to barely cover the potatoes, add a pinch of pepper, and place on the heat. Peel the shallots and leave them whole, peel the carrots and dice them. Cook the carrots and shallots in separate pots, as they have different cooking times; cover with water, add a bit of sugar and butter (40g each), along with a pinch of salt. Once the water evaporates from all the pots—those with potatoes, carrots, and shallots—the vegetables will caramelize. Remove them from the heat, and when the rooster is ready, gently reheat the vegetables. Alternatively, time it so that the vegetables finish cooking at the same time as the rooster.

Step 6

If the sauce in the saucepan with the rooster is too thin, it can be thickened with a small piece of butter mixed with flour (20 g). Strain it from the saucepan and thicken it in a small pot. Then, arrange the pieces of rooster and vegetables on a plate and pour over with the hot thick sauce. Another side dish could be jasmine rice cooked with a bit of butter.