Kukko viinissä
recipe

A delicious and hearty dish that is slowly stewed, perfect for a Sunday dinner or special occasions.
Preparation Time: 2 hours
Serving Size: 4-6

Ingredients:

- 1 rooster (or chicken, about 1½ kg)
- 100 g good quality bacon
- 2 tbsp butter
- ½ tsp salt
- A few pinches of white pepper
- ½ dl cognac
- 6 dl good red wine
- 2-3 dl beef broth (or chicken broth)
- ½ tbsp tomato paste
- 1 large garlic clove
- Fresh thyme
- Bay leaf
- 3 tbsp flour
- 2 tbsp butter (for the sauce)
- Chopped parsley
- Sautéed mushrooms
- Browned onions

Instructions:

1. Cut the rooster into eight pieces.
2. Brown the bacon in a large pot and set aside.
3. Add butter to the pot and brown the pieces of meat over high heat. Season with salt and white pepper.
4. Return the bacon to the pot and simmer on low heat for about 10 minutes, turning the meat once.
5. Pour the cognac over the meat, ignite it, and shake until the flames go out.
6. Add the wine to the pot and add enough broth to just cover the meat. Stir in the tomato paste, chopped garlic, and spices.
7. Let it simmer for about 30-40 minutes until the meat is tender.
8. Pour the liquid into a saucepan and boil until reduced to about 5 dl.
9. Mix the flour with soft butter and whisk it vigorously into the sauce. Let it simmer for a few minutes.
10. Sauté the mushrooms and onions in a mixture of butter and oil. Add liquid, salt, pepper, and herbs, and simmer covered for about 40 minutes.
11. Transfer the meat to a warmed serving dish and add the mushrooms and onions. Pour the sauce over the top or serve separately.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 35 g
- Carbohydrates: 10 g
- Fat: 30 g
- Fiber: 2 g

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