For 4 people
For 4 people
In a large bowl, pour all the ingredients of the marinade and the rooster pieces. Let a night marinate
The next day, preheat the oven to 190°C, drain the poultry and reserve the marinade
Heat a little butter and oil in a casserole dish before roasting the roosters
Add the vegetables, cover and simmer 8 minutes
Pour the flour and continue cooking for 5 more minutes
Deglaze with the marinade wine, mix and adjust the seasoning. Cook in the oven for 2 hours
In a frying pan, put the onions, 20 grams of butter, sugar and a little salt and cover with water. Leave to cook by covering with parchment paper until water evaporation
In a pan, heat the rest of the butter and oil. Immerse the mushrooms, salt and pepper, then drain
Remove the rooster pieces using a skimmer and a fork. Place them in a presentation plate
Add the parsley, garlic, anchovies and chocolate in the sauce, mix, go to Chinese and pour on the poultry before transferring everything to another casserole dish
Incorporate the white onions, the bacon and the Paris mushrooms and bring to a boil. Serve immediately.
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