Rooster (chicken) in wine

6 servings

120 minutes

Rooster (chicken) in wine is a dish embodying the sophistication of European cuisine. Its roots trace back to the French tradition 'Coq au Vin', where meat simmers in rich red wine with vegetables and aromatic herbs. The tender chicken infused with wine notes gains unique softness, while the combination of garlic, thyme, and rosemary gives the dish a refined aroma. Vegetables roasted and then combined with meat create a harmonious blend of textures and flavors. Lentils soaked in the rich sauce add depth and heartiness to the dish. This recipe is perfect for both a cozy family dinner and a festive feast, highlighting the richness of European gastronomic traditions.

Energy value per serving

• Calories: 901.5
• Proteins: 45.1g
• Fats: 59.2g
• Carbohydrates: 29g

Ingredients

• Rooster: 1.5 kg
• Red dry wine: 0.7 l
• Celery: 500 g
• Carrot: 500 g
• Shallots: 6 pc
• Dried thyme: 1 tbsp
• Dried rosemary: 0.7 tbsp
• Garlic: 6 clove
• Wheat flour: 100 g
• Salt: to taste
• Ground black pepper: to taste
• Butter: 50 g
• Olive oil: 100 ml

Cooking steps

1. Peel the vegetables and place them on a baking sheet, drizzle with olive oil, and put in a preheated oven at 180 degrees for 15 minutes.

   Required ingredients:

   • Celery: 500 g
   • Carrot: 500 g
   • Shallots: 6 pieces
   • Olive oil: 100 ml

2. Cut the chicken into 6 pieces, coat in flour, and fry in a mixture of olive and butter until a good crust forms, meaning it will be almost ready.

   Required ingredients:

   • Rooster: 1.5 kg
   • Wheat flour: 100 g
   • Olive oil: 100 ml
   • Butter: 50 g

3. Place the rooster (chicken) in a pot or a thick-bottomed pan and layer the vegetables on top. Do not peel the garlic; crush it with the flat side of a knife and add it to the pot. Season with salt and pepper, add rosemary and thyme. Pour in wine, cover with a lid, and set on medium heat for about 30 minutes. Do not disturb or stir anything in the pot!

   Required ingredients:

   • Rooster: 1.5 kg
   • Celery: 500 g
   • Carrot: 500 g
   • Shallots: 6 pieces
   • Garlic: 6 cloves
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Dried rosemary: 0.7 tablespoon
   • Dried thyme: 1 tablespoon
   • Red dry wine: 0.7 l

4. Preheat the oven to 180 degrees. Then cover and simmer for another 40 minutes.

5. While the chicken is roasting in the oven, boil the lentils according to the package instructions, and at the end, pour in a ladle of sauce from the pot.

   Required ingredients:

   • Red dry wine: 0.7 l

6. Place lentils on a plate, top with the rooster (chicken). Strain the sauce and serve separately.