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Cockerel in wine

1 cockerel of about 3 kg, cut into pieces
750ml red wine
4 cloves of garlic (without the green part)
500gr white mushrooms cut into pieces
800gr baby onions or shallots
4 diced carrots
4 bay leaves
1 bunch of fresh thyme
1 prig of rosemary
1 tablespoon of peppercorns
2 shots of brandy
½ litre of chicken stock (organic if from a cube)
150ml Salvation olive oil
1 diced tomato
1 diced Green apple
Salt (add with care if the stock is from a cube)

Marinate the cockerel pieces for at least 12 hours in the wine, mushrooms, carrots, onions, thyme, rosemary, pepper and 4 bay leaves. Take the cockerel pieces out of the marinade, wiping them well with absorbent paper. In a wide saucepan heat 100ml of olive oil over medium to strong heat and brown the meat well on all sides. Remove, strain and keep warm. In the same pan and the same oil sauté the onion, the mushrooms and the carrots that have been marinated, having first strained them. Place the cockerel into another deep and wide pan with the thyme, rosemary and two bay leaves from the marinade, as well as what has been sautéed. Add the rest of the olive oil, as well as the oil that was used in the previous pan. Allow it to heat up before adding the salt, pepper and brandy. Flambé and when the flame goes out add the wine from the marinade and leave it to evaporate until about 2/3 of it are left. Add the tomato, stock and the green apple and leave the food to simmer for one hour. Check to see whether the meat has gone tender, if not continue cooking. If more simmering is necessary add hot water and continue cooking until the meat is tender. In case you use a roaster instead of a pan, place it in preheated oven (turn on both elements at 200οC, and bake for 2.5-3 hours).


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