Coq au vin (plus video flambé)

Ingredients:

• cock - 2-3 kg.
• 1 liter of red wine.
• 100 ml brandy.
• 2-3 carrots.
• 2 parsley roots.
• 4 onions.
• 200 grams of bacon.
• 250 grams of champignons.
• 2 tablespoons butter.
• 2 tablespoons flour.
• 3 tablespoons butter.
• 1 teaspoon sugar.
• 2 bay leaves.
• 15 peas black pepper.
• 1.5 tablespoons dried thyme.
• 2 cloves garlic.
• greens of a parsley.
• salt and pepper.

1. Cock chopped into portions, wash the parsley and cut into small pieces, carrots and 2 onions peel. Carrots cut into slices, onion half rings.

2. Cock lay in a deep pot, put the vegetables on top. Add bay leaves, pepper peas, thyme. Pour wine (one glass leave) and place in refrigerator to marinate for 24 hours.

3. Pull out the cock of the marinade and dry with a kitchen towel. Discard bay leaves, pepper and thyme marinade strain. Vegetables set aside.

4. Heat 2 tablespoons oil and 1 tablespoon of butter in a deep pan. Fry until golden brown rooster.

5. Put the fried pieces of cock in a deep pot with a thick bottom. Put on a strong fire. Pour in brandy and set fire meat (process flambé).

6. Add pickled vegetables, garlic, sugar, thyme, pepper marinade after alcohol evaporates. Stew over low heat for 2 hours to tender.

7. Bacon cut into strips and fry for 2-3 minutes. Put in a container with a cock. 2 onions peel and cut into small pieces. Champignons clean too and cut into slices. Fry it in the same pan. Add the meat and stew for 5 minutes.

8. Extinguish the fire. Let stand for 30 minutes to saturation. Done!

Bon appetite!