PREPARATION TIMES
Cooking time: 150 min
Gata in: 2 hours, 30 min
INGREDIENTS
1 coconut of 2.5-3 kg
1 liter of red wine
250 g bacon
200 g white mushrooms
500 ml beef soup of concentrate
50 ml cognac
1 onion
2 carrots
2 cloves garlic
1 thyme bunch with 2 leaves bay and parsley
1 tablespoon grain pepper
3 tablespoons oil
1 spoonful of flour
sare
ground pepper
METHOD OF PREPARATION
Try the cocktail with wine, the famous coq have French wine!
The cured, washed and ported bird is put in the evening with marinated wine with onion rings and carrots. Add pepper grains and aromatic herbs. Cover and leave a night in the refrigerator.
The next day, the meat is removed and wiped. Boil the oil in the boiling pot and brown the meat. Remove the meat and put the vegetables in the same oil. Leave for 5 minutes, add flour and mix thoroughly.
Place the meat in the saucepan and add the chopped garlic, cognac, wine and soup from the concentrate, salt and pepper and, after reaching the boiling point, reduce the fire. Allow to boil for two and a half hours.
Fly the bacon with the bacon for about 10 minutes and add it over the meat 15 minutes before it's ready.
