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 .
Calories567.6kcal
Proteins42.6grams
Fats35.9grams
Carbohydrates10grams
Rooster (cock)
0.5
pc
Carrot
2
pc
Garlic
4
clove
Chanterelles
100
g
Onion
1
head
Thyme
2
sprig
Chicken broth
1
glass
Tomato paste
2
tbsp
Red wine
1.5
glass
1
Wash half of the rooster and dry it with a towel.
- Rooster (cock): 0.5 piece
2
Wash and clean the carrot.
- Carrot: 2 pieces
3
Chop the carrot randomly.
- Carrot: 2 pieces
4
Wash the mushrooms.
- Chanterelles: 100 g
5
Heat the pan and fry the rooster over high heat until cooked.
- Rooster (cock): 0.5 piece
6
Add all vegetables and spices to the rooster.
- Carrot: 2 pieces
- Garlic: 4 cloves
- Chanterelles: 100 g
- Onion: 1 head
- Oil-cured (dried) black olives: 20 g
- Thyme: 2 sprigs
7
Fry everything together for another 5–7 minutes.
- Rooster (cock): 0.5 piece
- Carrot: 2 pieces
- Garlic: 4 cloves
- Chanterelles: 100 g
- Onion: 1 head
- Oil-cured (dried) black olives: 20 g
- Thyme: 2 sprigs
8
Add broth and wine.
- Chicken broth: 1 glass
- Tomato paste: 2 tablespoons
- Red wine: 1.5 glass
9
Simmer the rooster on low heat until tender.
- Rooster (cock): 0.5 piece
10
Remove the dish from the heat.
11
