Rooster in wine with pumpkin puree.
Legendary French rooster in wine on a bed of tender pumpkin puree
Ingredients
| rooster (or 1.5 kg domestic chicken) 1 piece |
| red semi-dry wine 1.5 bottles |
| carrots 150 g |
| onions 150 g |
| leek 200 g |
| garlic 5 cloves |
| thyme a pinch |
| sage a pinch |
| rosemary a pinch |
| oregano a pinch |
| mint a pinch |
| basil a pinch |
| marjoram a pinch |
| black pepper 8 peas |
| flour 25 g |
| butter 100 g |
| brandy 50 g |
| salt to taste |
| PUMPKIN PUREE: |
| pumpkin pulp 250 g |
| butter 30 g |
| processed cheese 90 g |
| salt to taste |
Instructions
Step 1
Put the dressed rooster in a large saucepan, add all the spices, salt, whole garlic cloves and the rest of the vegetables cut into circles. Pour the wine over everything and put in the refrigerator to marinate for two days.
Step 2
Afterwards, take out the rooster meat and blot it with a paper towel. Tip the vegetables onto a colander and let the marinade drain.
Step 3
Fry the meat in butter until browned. Then add the vegetables and fry together for a few minutes. Pour in the brandy and set on fire. When the fire goes out, add the flour, stir and pour in the marinade. Stew the meat and vegetables under a closed lid for 3 hours.
Step 4
After a while, discard everything on a colander. Boil the resulting sauce on high heat for 15 minutes. Then combine the sauce with the meat and simmer for another 15 minutes.
Step 5
Prepare the puree. Boil the chopped pumpkin in salted water until tender. Drain, add butter, melted cheese and beat with a blender until smooth.
Step 6
Serve the rooster with vegetables on a bed of pumpkin puree.
