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Discovering the rooster with wine

Discovering the rooster with wine

7
2018

Discovering the rooster with wine

This traditional French dish is similar to beef bourguignon but differs in the preparation and ingredients. This recipe is representative of France by name and its components.

The history of the rooster au vin

Rooster au vin is linked to a legendary Gallo-Roman myth of the time of Julius Caesar that Auvergnats like to tell around the dish. According to the myth Vercingetorix then head of the Arvernes had stood up to Julius Caesar who wanted to conquer Gaul. Besieged, the Gallic leader had Caesar send a Gallic rooster to taunt him but especially to represent all the fighting spirit of his people. In response to Vercingetorix Julius Caesar cooked the rooster in wine before inviting him to share it together at a dinner.

Ingredients

  • 1 rooster of 3 kg
  • 2 onions
  • 1 glass of cognac
  • 1 bottle of red wine
  • 500 g white mushrooms from Paris
  • 400g of smoked bacon with bacon
  • 3 tablespoons flour
  • 3 tablespoons of oil
  • 1 bouquet garni (parsley or thyme)
  • 40 g of butter

Rooster wine preparation

  • Cut the rooster into pieces and slice the onion
  • Clean and cut the mushrooms in half
  • Melt the butter in the oil before adding the rooster pieces
  • Leave the golden pieces in the pan before adding the onions
  • When all the contents are golden add the cognac and let flambé
  • Let the flames go out before sprinkling with the flour
  • Add the wine to cover all the meat
  • In a saucepan, blanch the bacon in the water
  • Remove them and add them to the meat as well as the bouquet and mushrooms
  • Salt pepper and let cook on low heat for 3 hours by closing the casserole well
  • Serve hot

Enjoy your meal !

Photo credit stevendepolo CC BY 2.0

Discovering the rooster with wine

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