Rooster cooked in wine
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Ingredients
- 1 rooster around 2 kg
- 1 bottle of Mala Peruviana red 500ml
- 2 Florin peppers
- 1 onion
- 2 cloves garlic
- Spice
- 1 cinnamon stick
- 20 g of red dry wine
- Olive oil
- Salt Pepper
Rooster in Wine preparation
- Serve the rooster and put the olive oil in a saucepan to burn.
- We pass the rooster pieces to brown. Add the chopped onion, garlic and pepper to the slices. Extinguish with wine.
- Once the wine has melted a little and the wine has evaporated, pour 3-4 spices with the Mala Peruviana and the cinnamon.
- Add water until it reaches about the middle of the meat.
- Salt and pepper and let it cook for 1 hour and 30 minutes on low heat or in the oven if our pot is at 200 degrees.
- Before serving, check if our sauce has set properly. Also, during the check, check the liquids and if they are few, add a little hot water so as not to stop the boiling. Serve with thick spaghetti and hard village mizithra.
*a classic Greek food that has been raised for many generations, especially a little older when the roosters were in the yards. Of course it does not lag behind in anything with a bought good free range poultry. At this point we get rid of the plucking and burning that they did to the rooster…
