Cock to the wine
Ingredients
(For 4 people)
1 medium-sized frying pan (4 ½ -5 lb.)
1 cup of flour
2 teaspoons of salt
2 teaspoons ground black pepper
¼ lb. bacon, or bacon if you can get it
2 cloves of garlic
1 yellow onion
1 carrot
2 stalks of celery
1 bottle of red wine
1 bay leaf
Parsley or scallion to decorate
Preheat the oven to 300 degrees.
Cut the chicken in the legs, thighs and breasts. Cut the breasts in half so that all the pieces are the same size. Reserve the wings and back for soup or broth. Dry the chicken pieces with a paper towel. Mix the flour with 1 teaspoon of salt and 1 teaspoon of pepper in a plastic bag with airtight seal large enough to hold all the chicken. Place the chicken pieces in the bag two or three at a time, seal and mix to completely cover the chicken with the flour.
Cut the bacon into 1-inch pieces and fry in a Dutch oven. When crispy, remove from the pan and reserve. When the bacon is completely browned and reserved, begin to add pieces of chicken, with the skin facing down and brown until each piece has a golden hue. As the chicken is browned, remove the pieces from the pan and set aside.
Chop the onion, celery and carrot in a very thin mirepoix. The pieces should not be more than ¼ inch in size and they are all approximately the same size. When the chicken is golden brown, add the mirepoix and sauté until the vegetables become translucent. Now add the garlic, the rest of the salt and the pepper and the bay leaf, and return the chicken, this time with the skin facing upwards.
Add enough of the wine to cover almost the chicken without covering the golden skin. If a bottle is not enough, you can finish the liquid by adding water. Boil the liquid and place it in the oven for an hour.
Try the chicken to make sure it is soft. The sauce should thicke slightly. Remove the garlic and the bay leaf. If the sauce is not thickened to cover a wooden spoon, remove the chicken and reduce the sauce to a high heat. Plan the chicken with a piece of dark meat and a piece of white meat for each guest. Garnish with reserved bacon pieces and chopped parsley or chives.
While the chicken is cooking, prepare the Ratatouille.
Ingredients
For 4 people
2 Japanese eggplants
2 zucchini
2 yellow pumpkins
1 red onion
1 red pepper
2 teaspoons of extra virgin olive oil
1 31 oz can San Marzano tomatoes
2 bay leaves
Garni bouquet of sage leaves, rosemary, thyme and oregano
2 teaspoons of salt
2 teaspoons of black pepper
1 cup of water
2 cloves of garlic
Cut eggplant, zucchini, squash, onion and pepper into bite-sized pieces.
It destroys garlic cloves and itches. In a large saucepan or pot large enough to contain all the ingredients, sauté the onion in the olive oil until it is translucent. Now add the garlic and sauté for thirty seconds.
Now add the remaining vegetables and sauté for three minutes, roughly tossing the vegetables to combine.
Now add the tomatoes, bay leaves, garni bouquet, salt, pepper and water and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about thirty minutes.
When the chicken is cooked, place a piece of chicken on the Ratatouille and serve.
