Wine rooster



  • A rooster 1,2 Kg
  • Lean bacon 40 g
  • Uvamatris red wine 500 ml
  • 1 little glass of Cognac
  • Onions 250 g
  • Butter 40 g
  • 1 Garlic
  • 1/2 dried bay leaf
  • Flour 30 g
  • 4 spoons of water
  • Pepper
  • Salt

To garnish

  • Champignon mushrooms 125 g
  • Butter 20 g
  • 2 slices of white bread
  • Parsley


Brown onion in butter and bacon. Add red wine and let it cook. In wine, squeeze garlic and mix it with the dried bay leaf.

Cut the rooster in 6-8 pieces; salt it and brown it in butter. In wine’ sauce put first the thighs, let it simmer for ten minutes, then add the rest of the rooster: keep on cooking for other forty minutes.

Take away the rooster from the sauce and keep it hot. Amalgamate flour with cold water and put it in sauce. While mixing it, let cook for about ten minutes. Add cognac and pepper to the sauce. Bring back rooster in the sauce and make it flavor. For garnish, cut into slices the Champignons, brown them in butter and bacon, then add all to the rooster. Toast the slices of bread, cut them into triangles and decorate with bread and parsley.

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