Rooster in wine and tomato sauce
From blackcupcake 14 years agoIngredients
- 1 medium sized rooster shopping list
- 2 medium sized onions shopping list
- 1 teacup red wine shopping list
- tomato mash of 4-5 fresh tomatoes (or 1 tin preserved tomatoes) cinnamon shopping list
- 1 bay leaf shopping list
- salt shopping list
- pepper shopping list
- 1/4 cup olive oil shopping list
- Grated mitzithra or ricotta cheese shopping list
How to make it
- Wash the rooster, remove giblets and cut in 6 pieces.
- Chop the onions finely and roast them in a large saucepan.
- Add the wine to finish roasting and then pour the olive oil and the tomato mash and stir.
- Add the rooster portions, salt, pepper, cinnamon, bay leaf, 1 glass of water and let the rooster cook in low heat for at least an hour. It might require more than an hour if the rooster is very fresh.
- Check at regular intervals and add water if more is required.
- When rooster is cooked remove from the saucepan and place in a plate.
- The sauce which has remained in the saucepan should be thick and only the oil should should remain (the water should have evaporated).
- Keep the sauce to pour on top of the thick macaroni, rice or fried potatoes and garnish with the cheese.
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