A recipe from Patagonia.
Elements:
– A rooster, lower into eight items.
– A big onion.
– Three cloves of garlic.
– A cup of dried pine mushrooms.
– A cup of pink wine.
– A cup of vegetable broth.
– Cream, a pote.
– Salt and pepper.
– Olive oil, a nicely.
– Recent rosemary, a sprig. (It may also be thyme).
Preparation:
– De-press the rooster or ask the butcher to chop it into eight. Discard the wing ideas and take away the pores and skin from all prey. Season.
– Put the mushrooms to hydrate within the pink wine.
– Brown the fish in extremely popular olive oil, on all sides. Brown the items three or 4 at a time and put aside in a deep plate.
– Finely chop the onion and garlic.
– In the identical pot or pan the place the rooster was sealed, add two tablespoons of olive oil and sauté the onion and garlic. Season. Sauté till the onion is clear.
– Add the mushrooms (with out liquid) and sauté for half a minute.
– Add the pink wine the place the mushrooms and broth had been hydrated. Add the rooster items. The liquid ought to barely cowl the rooster; if needed, add broth or water. Season generously. Add the rosemary.
– Let it prepare dinner over medium warmth till the rooster is nicely executed, about forty minutes.
– Add the cream, stir and let it prepare dinner over low warmth for ten extra minutes.
– If the sauce must thicken, add two teaspoons of cornstarch dissolved in a ladle of the cooking liquid and stir nicely.
– Serve with baked potatoes with herbs.
