At a glance
This French classic features slow-simmered rooster in red wine with herbs and vegetables – a warming, hours-long braise that's well worth the patience. You'll brown the meat first, then let it simmer gently for nearly 3 hours before finishing with fried bacon, fresh vegetables, and a reduced wine sauce. The long cooking time and careful layering of flavors make this a special weekend project that delivers real comfort-food magic.
1/8
Cut the rooster into portions
Divide the rooster into portions. Cut the thighs in two. I left the breasts whole, but it depends on the size of the bird. It's best to cook this in a large, heavy pot that holds heat well – a Dutch oven works great for this.
For this step
0/12/8
Brown with the remaining ingredients
Fry the chopped onion in oil until translucent. Add the pieces of meat and let them brown briefly. Add the herbs and celery stalks cut into larger pieces, then pour in the red wine. The meat needs to be fully submerged.
For this step
0/73/8
Add the tomato purée and jam
If the wine isn't quite enough, top it up with some stock. Season with salt and pepper. Finally, stir in the tomato purée and fruit preserve. The original recipe called for redcurrant jam, but I couldn't find any.
For this step
0/4
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
