Rooster in Red Wine
8 servings
90 minutes
Петух в красном вине — это традиционное французское блюдо, которое олицетворяет своеобразие и богатство местной кухни. Мясо птицы медленно тушится в насыщенном красном вине, что придаёт ему невероятную нежность и глубокий аромат. Это блюдо не только порадует гурманов своим изысканным вкусом, но и станет отличным выбором для особых случаев, таких как семейные праздники или романтические ужины. В каждом кусочке ощущается дух французских традиций, где кулинария становится искусством.
1
The mature rooster or soup chicken should be cut into pieces and marinated in red wine, garlic (the head can be simply cut in half), parsley (no need to chop), thyme (can be added as sprigs), a pinch of salt, a pinch of ground pepper, a few pieces of carrot, and half an onion overnight. 'Overnight' is an understatement; it's better if the rooster spends a full day in the wine.
- Rooster: 1 piece
- Red wine: 750 ml
- Garlic: 1 head
- Parsley: 20 g
- Thyme: 6 stems
- Salt: to taste
- Ground black pepper: to taste
- Carrot: 6 pieces
2
After this period, remove the chicken pieces from the marinade, dry them on paper towels, and coat them in flour. The flour should just lightly dust the skin of the bird. Heat vegetable oil in a pan.
- Wheat flour: 20 g
- Olive oil: 50 ml
3
Fry the pieces of rooster on all sides until a brown crust forms. The meat should be almost cooked on the outside.
4
After frying all the pieces of the rooster, transfer them to a saucepan and pour in the strained marinade. Then, sealing the saucepan with foil and making a few holes in the foil for excess steam to escape, place the saucepan in an oven preheated to 180 degrees for one and a half hours. Essentially, human involvement in the rooster's fate ends here. The even heat of the oven will do the rest.
- Red wine: 750 ml
5
The person only needs to prepare the side dish. Cut the potatoes into cubes and fry with bacon until browned, then cover with water or broth just enough to barely cover the potatoes, add a pinch of pepper, and put on the heat. Peel the shallots and leave them whole, peel the carrots and cut them into cubes. Cook the carrots and onions in separate pots since they have different cooking times, adding water, a bit of sugar, butter (40g each), and a pinch of salt. When the water evaporates from all pots, the vegetables will caramelize. Remove from heat and slightly reheat when the rooster is ready.
- Potato: 4 pieces
- Bacon: 100 g
- Shallots: 12 heads
- Carrot: 6 pieces
- Sugar: 2 tablespoons
- Butter: 100 g
- Salt: to taste
- Ground black pepper: to taste
6
If the sauce in the saucepan with the rooster is too thin, it can be thickened with a lump of butter mixed with flour (20 g). Strain from the saucepan and thicken in a small pot. Then, place the pieces of rooster and vegetables on a plate and pour hot thick sauce over them. Another side dish can be jasmine rice cooked with butter.
- Butter: 100 g
- Wheat flour: 20 g