Rooster in wine: the meat turns out very juicy and soft

Rooster is the perfect meat for stewing. Especially if you cook it in wine. The flavors of vegetables and alcohol combine to make the texture of the carcass very tender and juicy. This dish can be served on a festive table with traditional mashed potatoes.

The idea of cooking a rooster in wine was published on the Instagram page of food blogger Daria (recepti_dariko).

Ingredients:

• rooster - about 3 kg (you can take a couple of chickens or a hen)
• red dry wine - 2 glasses
• leeks - 1 pc
• celery stalks - 3 pcs
• carrots - 1 pc
• garlic - 3 cloves

• flour - 2 tbsp.
• butter - 2 tbsp
• vegetable oil - 2 tbsp
• bay leaves
• sprigs of thyme (can be replaced with dry)
• tomato paste - 1 tbsp
• pepper mix - 0.5 tsp.
• salt
• water - 300 ml

Method of preparation:

1. Divide the washed and dried rooster or chicken into portions. Set the carcass aside (we won't need it in this dish, you can use it at your own discretion).

2. Season the meat with pepper and salt, add flour, and mix well (shake). Fry all the pieces until golden brown, then transfer to a thick-walled pan.

3. Cut the leeks (white part), carrots and celery stalks into rings, and crush the garlic.

4. Add butter to the vegetable oil where the bird was fried. Add leeks, celery, garlic and carrots one by one with an interval of about a minute, and then salt and tomato paste. Saute for 3 minutes, add water, bay leaf, thyme, salt again and bring to a boil.

5. Pour the sauce over the bird, add wine and leave to simmer until tender.

6. Serve hot, pouring the sauce over the pieces of meat. Potatoes or mashed potatoes are ideal as a side dish.