Pavlovsky rooster in red wine

6 servings

25 minutes

Nizhny Novgorod version of the famous French dish coq au vin, or rooster in wine. With local accents, for example, chanterelles and other local mushrooms are added to the pot. Recipe from the Bottega Bistro restaurant, Nizhny Novgorod .

Energy value per serving

• Calories: 567.6
• Proteins: 42.6g
• Fats: 35.9g
• Carbohydrates: 10g

Ingredients

• Rooster: 0.5 pc
• Carrot: 2 pc
• Garlic: 4 clove
• Chanterelles: 100 g
• Onion: 1 head
• Dried olives: 20 g
• Thyme: 2 sprig
• Chicken broth: 1 glass
• Tomato paste: 2 tbsp
• Red wine: 1.5 glass

Cooking steps

1. Wash half of the rooster and dry it with a towel.

   Required ingredients:

   • Rooster: 0.5 piece

2. Wash and clean the carrot.

   Required ingredients:

   • Carrot: 2 pieces

3. Chop the carrot randomly.

   Required ingredients:

   • Carrot: 2 pieces

4. Wash the mushrooms.

   Required ingredients:

   • Chanterelles: 100 g

5. Heat the pan and fry the rooster over high heat until cooked.

   Required ingredients:

   • Rooster: 0.5 piece

6. Add all vegetables and spices to the rooster.

   Required ingredients:

   • Carrot: 2 pieces
   • Garlic: 4 cloves
   • Chanterelles: 100 g
   • Onion: 1 head
   • Dried olives: 20 g
   • Thyme: 2 sprigs

7. Fry everything together for another 5–7 minutes.

   Required ingredients:

   • Rooster: 0.5 piece
   • Carrot: 2 pieces
   • Garlic: 4 cloves
   • Chanterelles: 100 g
   • Onion: 1 head
   • Dried olives: 20 g
   • Thyme: 2 sprigs

8. Add broth and wine.

   Required ingredients:

   • Chicken broth: 1 glass
   • Tomato paste: 2 tablespoons
   • Red wine: 1.5 glass

9. Simmer the rooster on low heat until tender.

   Required ingredients:

   • Rooster: 0.5 piece

10. Remove the dish from the heat.