Rooster Simmered in Red Wine

🛒Ingredients (Grocery List)

  • 3 cups Chambertin or another Pinot Noir Wine

  • 2 tbsp Oil

  • 1 Onion, thinly sliced

  • 2 Shallots, thinly sliced

  • 1 Carrot, thinly sliced

  • 3 Garlic cloves, thinly sliced

  • 1 Bouquet Garni made with Parsley, Thyme, and Bay leaf

  • 1 Whole Clove

  • 3 Black Peppercorns

  • 4 1/2 pounds Rooster, cut into serving pieces, Liver pureed

  • 3 tbsp Butter

  • 3 ounces Fresh Pork rind, chopped (optional)

  • 1 tbsp all-purpose Flour

  • 3/4 cup Cognac

  • 1 tbsp Tomato Paste

  • Salt and Pepper

  • 1/4-pound thick Bacon, cut crosswise into 1/4-inch-thick strips

  • 1/2-pound White Mushrooms, thinly sliced

  • Freshly chopped Parsley leaves for sprinkling

🍴Serves: 4 to 6

⏰Prep Time: 30 min

⏱️Cook Time: 2 hours

Plus 2 hours marinating


🥣Instructions

1. For the marinade: In a large bowl, combine all the ingredients. Add the Rooster, cover, and refrigerate for 2 hours, turning the Rooster occasionally. Remove the Rooster, reserving the marinade. Pat dry the Rooster pieces and Vegetables.

2. In a flameproof casserole, melt the Butter with the Pork Rind, if using, over medium-high heat. Add the Rooster pieces and lightly brown all over. Remove to a plate. Add the Vegetables from the marinade and cook, stirring, until just beginning to brown. Stir in the Flour. Return the Rooster to the skillet. Add the Cognac and bring to a boil, then tilt the pan and carefully ignite. When the flames subside, add the Wine from the marinade, 3/4 cup of Water, the Tomato paste, and the Bouquet Garni from the marinade and season with Salt and Pepper. Cover and bring to a boil, then reduce the heat to low and cook until tender, 1 hour and 30 minutes to 2 hours.

3. Meanwhile, in a small saucepan, cook the Bacon over medium-high heat, stirring, until just beginning to brown. Add the Mushrooms and cook for 5 minutes. Transfer to a warmed serving dish.

4. Add the Rooster pieces to the Mushroom mixture. If the sauce is too thin, simmer it for a few minutes. Add the pureed Liver and immediately remove the casserole from the heat. Strain the sauce over the bird. Sprinkle with Parsley and serve.