Cooking with wine can really flavour whatever meet you choose to cook with. In this classic French recipe, chicken – or traditionally, rooster - is in the spotlight. But it’s not a quick preparation, so you will have to be patient!

Ingredients:

1 large chicken cut in 8 or more pieces (if you can get a rooster, even better)

1/2 bottle of red wine, like Bourgogne or Cotes du Rhône 

150g lard

250g mushrooms 

6 small white onions 

2-3 garlic cloves

2 carrots, peeled and chopped

Unsalted butter 

Oil

Bouquet garni with thyme and laurel

Parsley 

Salt and pepper

The day before you plan to cook, clean and cut the chicken into eight or more pieces. Place the meat in a container and pour half a bottle of red wine over the meat. Add the little white onions, the carrots and the bouquet garni. Cover your preparation and put it in the fridge. 

The next day, drain the wine off the meat and vegetables but be sure to save it for later. Heat the oil in a pan, fry the meat until brown then set aside. In the same pan, cook the vegetables with the garlic. 

Put the meat and vegetables in a casserole dish, pour over the wine you drained off earlier and season with salt and pepper. Add the parsley, cover and cook on a medium heat for 1 to 2 hours. 

When the meat is ready, melt the lard in a separate pan to cook the mushrooms, which should take about 10 minutes. Then add the fried mushrooms to the casserole dish, stir well and cook for another 2-3 minutes, adding extra salt or pepper if needed. Serve with rice or potatoes.

Bon appétit!