Rooster in Wine (Coq au vin)

To cook a French cuisine recip rooster in wine, wash the poultry, gut it if necessary, and divide it into pieces. Peel the carrots, cut into thick slices, cut the onion into thin half rings.

In a deep bowl, combine chopped vegetables, finely chopped parsley, chopped garlic, rooster, salt, pepper and wine. Set aside the dishes with the rooster for marinating for 24 hours, preferably under pressure.

The next day, heat the olive oil in a deep frying pan, add the marinated rooster and fry on all sides until golden brown. Pour cognac over the roasted rooster and fill (set on fire).

Cut the bacon into small cubes and fry until golden brown.

Add champignons to the bacon, if the mushrooms are small, you can not cut it and fry it.

Then add vegetables from the marinade, and mix the marinade with broth and flour.

Transfer the fried and flambéed rooster in wine to the bacon and mushrooms, pour over the marinade, stir, cover and cook over low heat for 2.5-3 hours.

Rooster in wine can be cooked any time of the year and served with peeled potatoes.