Ingredients

Instructions

Ingredients

• 1 rooster (about 3 kg), cut into pieces
• 1 tablespoon of flour
• 3 tablespoons of oil
• 5 cl (50 ml) of cognac
• 50 cl (500 ml) of veal stock
• 1 tablespoon of pepper
• 2 carrots, sliced
• 1 onion, minced
• 250 g of bacon bits
• 1 bottle of full-bodied red wine
• 250 g of button mushrooms
• 2 cloves of garlic
• 1 bouquet garni (herb bundle)
• Salt
• Pepper

Instructions

1. The day before: Marinate the rooster: place it in a large bowl with the onion and carrots. Pour in the wine, add the bouquet garni and peppercorns. Cover and let it marinate overnight in the refrigerator (or all day if it's for the evening). 2. On the day of cooking: Drain the pieces of rooster and vegetables, pat them dry well with paper towels. 3. Strain the marinade and set aside. 4. Heat the oil in a Dutch oven, add the pieces of rooster and let them brown well on all sides. 5. Once browned, remove them from the pot and add the vegetables. Let them cook on low heat for 5 minutes. Sprinkle everything with flour, stir to coat the vegetables well. 6. Put the pieces of rooster back in the pot, add the crushed garlic cloves. Heat the cognac, pour it in and flambé. 7. Add the wine from the marinade, add the veal stock, salt, and pepper. Bring to a boil, then cover and lower the heat. Let it simmer for 2 hours and 30 minutes on low heat. 8. Slice the mushrooms. Brown them in a pan with the bacon bits for about 5-10 minutes. Add them to the pot 15 minutes before serving. Taste and adjust the seasoning.