Elements
(For 4 individuals)
– A complete rooster, somewhat small, lower than two kilos.
– Two spoons of olive oil. If there may be none, it’s also possible to use sunflower or corn.
– A tablespoon of butter.
– Two not very massive purple bell peppers.
– An onion.
– A can of plum tomatoes.
– 100 cubic centimeters of white wine (about half a glass)
– 100 cubic centimeters of water.
– Half a dice of rooster broth.
– Three sprigs of parsley.
– Salt, pepper and scorching paprika.
Preparation
– Reduce the rooster into eight, you’ll be able to ask the butcher or rooster man to do it.
– Season the rooster with salt, pepper and paprika. That is to style, however it’s advisable to not overdo it.
– Warmth the oil in a thick-bottomed pot. When you’ve got an Essen kind it’s the finest, if not the thickest available. When the oil is scorching, add the butter.
– When the butter is melted within the oil, add the rooster items, on the pores and skin aspect, till golden.
– Whereas the rooster is browning, lower the onion and bell peppers into julienne strips.
– When the rooster is prepared, take it out of the pot and in the identical oil with butter and rooster fats, add the onion and bell peppers. Cook dinner them for ten minutes and add the plum tomatoes.
– Let the combination of onions, bell peppers and tomatoes cut back by half.
– Add the wine and let it cut back by half once more.
– Add the water, the half broth and put the rooster again within the pot.
– Cowl the pot and let the rooster cook dinner over low warmth for 25 minutes.
– To complete, take out the rooster, prepare it on a serving platter and let the sauce cut back for a few minutes, including the chopped parsley. Cowl the rooster with the sauce and serve with white rice or pure potatoes.
