Rooster on wine III
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Steamed on a vegetable base with mushrooms and onions, covered with red wine.
Ingredients:
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Procedure:
1. Wash the cleaned rooster, dry it, carve it, salt and pepper it, dust it with plain flour and brown the meat on all sides in a casserole with a tablespoon of heated oil, then take it out and skim off the fat
2. Peel the mushrooms and cut the larger ones, peel the carrots and parsley, cut them lengthwise and slice them into slices, drain the sterilised onions, leave them to drain and briefly sauté the Vegetable Recipes and mushrooms in half of the melted butter in a casserole
3. Pour the wine over the mixture, add the bay leaf, chopped rosemary, add the rooster portions and simmer slowly under a lid until tender (about 60 minutes), then remove the meat, cover with foil and keep warm
4. Add the rest of the butter to the vegetable base, add the cream, boil briefly, season with salt and pepper, return the meat portions and heat through.
Recommendation:
Serve with boiled potatoes sprinkled with finely chopped parsley.
