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Ingredients
- 1 rooster or 1 large chicken (approx. 3 kg)
- 80 g carrots, peeled and diced
- 80 g onions, peeled and chopped
- 80 g celery stalks, sliced
- 600 ml red wine (Pinot Noir)
- 1 garlic clove, peeled
- 10 black peppercorns
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 l chicken broth (or stock)
- 3 tbsp vegetable oil
- 1 allspice berry
- 100 g slab bacon (smoked)
- 40 g butter
- 3 tbsp cognac
- Plain flour for dusting
- Salt
- 150 g small mushrooms
Method
- 1Cut the rooster or chicken into 8 pieces. Cut off the wingtips. Set aside the carcass and wingtips for the stock.
- 2Cut carrots into 0.5 cm cubes. Roughly chop onion and garlic. Cut celery stalks into 0.5 cm thick slices.
- 3Place the meat pieces together with the vegetables and spices in a bowl and pour red wine over them. Cover with cling film and marinate in the refrigerator for 12 hours.
- 4For the stock, chop the carcass into smaller pieces. Roughly chop the large onion. Heat oil in a pot and brown the carcass pieces all around until golden. Add onion and spices, roast for 3 minutes. Pour in chicken broth, bring to a boil, and simmer uncovered over low heat for about 2 hours. Then strain.
- 5Preheat the oven to 180 °C. Cut the bacon into 1 cm cubes.
- 6Remove the marinated meat from the marinade and thoroughly pat dry with kitchen paper. Season all around with salt and dredge in plain flour, tapping off excess flour. Pour the marinade through a sieve, collecting the vegetables and setting them aside.
- 7In a Dutch oven, render the bacon over medium heat. Add butter and let it foam. Brown the meat pieces first on the skin side until golden, then turn. Remove the meat and set aside.
- 8Roast the collected vegetables from the marinade in the Dutch oven for about 5 minutes. Add the meat back, deglaze with cognac and let it reduce almost completely.
- 9Pour in the wine from the marinade, bring to a boil and simmer for about 12 minutes. Then add 600 ml of the homemade stock, lightly salt and bring to a boil. Braise the covered Dutch oven in the oven for about 50 minutes until the meat is tender.
- 10Remove the meat from the sauce. Reduce the sauce on the stove until it has the desired consistency. Pass through a fine sieve into a clean pot.
- 11For the garnish, clean the mushrooms and halve or quarter them depending on their size. Finely dice the remaining bacon. In a pan, let butter foam, then sear the bacon and mushrooms in it for about 2-3 minutes. Return the meat to the sauce, warm briefly, and serve with the mushroom-bacon mixture.
