INGREDIENTS
- – Hen 1 unit. – Purple wine 2 L.
- – Cognac 100 cc.
- – Carrots 2 models.
- – Onions 1 unit.
- – Shallot 5 models.
- – Celery 1 unit.
- – Garlic 1 clove.
- – Laurel, thyme and rosemary.
- – Salt and pepper.
- – Harina c/n.
- – Slices of toasted bread.
- – Mushrooms ¼.
- – Manteca c/n.
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1.Reduce the rooster and place in a bowl with the wine, cognac, carrot, onion, and celery minimize into cubes.
Add the garlic and fragrant herbs. Marinate for 1 day.
2.Pressure the preparation and warmth the marinade. Foam to take away impurities.
3.In a separate saucepan, brown the rooster parts in oil together with the greens, sprinkle with flour and proceed browning, deglaze with the filtered marinade.
Stew over low warmth coated with parchment paper for 30-45 minutes.
Foam the preparation to degrease and eradicate impurities.
4.In a frying pan, sauté the mushrooms and slices of toasted bread beforehand minimize into cubes in butter.
5.Serve over the coq au vin.
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ENJOY NOW!.
