Rooster on wine IV

This traditional French recipe for rooster is originally called Coq au vin (read kok ó ván). However, the classic chicken can also be prepared in a similar way.

Ingredients:

1 piece of chicken or 2 chicken thighs and 2 breast fillets 1 pc of bean leaves 1 pc of garlic cloves 1 pcs onion 2 pcs kedluben 2 pcs bunches of spring onions 3 pcs carrots 4 tbsp oil 2 tbsp of plain flour 400 ml of white wine 400 ml vegetable broth parsley ground pepper salt

Procedure:

1. Cut the peeled onion with the garlic clove into cubes, clean the spring onions, wash them and cut the green and white parts separately into pieces about 1 cm in size, cut the cleaned carrots into rounds and the peeled kohlrabi into small pieces
2. Wash the cleaned rooster, dry it, carve it (separate the thighs at the joint and cut the breast fillets in half, wash, dry) then salt and pepper the portions, rub with 2 tablespoons of oil, dust with flour and fry on both sides in a large pot in the remaining heated oil
3. Add the onion, garlic, kohlrabi, white parts of spring onions, bay leaf, pour in white wine and vegetable stock and cook covered on low heat until tender, then add the green part of the onions, salt and pepper
4. Sprinkle the rooster or chicken with coarsely chopped parsley and serve with crispy baguette.