Enjoy with a glass of Playia Cuvée Spéciale from “Oenou Yi – Ktima Vassiliades”, with Coq au Vin the most popular French dish.
Ingredients:
- 1 rooster
- 1 bottle of “Playia Cuvée Spéciale” from ‘Oenou Yi – Ktima Vassiliades’
- 1 tbsp tomato paste
- 3 large tomatoes
- 500gr pearl onions
- 1 whole onion
- 500gr small white mushrooms, whole
- olive oil
- 2 garlic cloves, chopped
- 2 cloves
- 1 small cinnamon stick
- 3-4 grains allspice
- 1 bay leaf
- 500gr Greek hilopites
- salt and pepper
- 1 tbsp butter (optional)
- parmesan or kefalotyri cheese
Preparation:
- Cut the rooster into 10 pieces and marinate into the wine for 24 hours.
- Remove the rooster from the marinade. Set marinade aside. Pat rooster dry with paper towels.
- In a heated frying pan add 2 tablespoons olive oil.
- Sauté the pieces well, until golden on all sides. Remove and set aside.
- In a pot placed over high heat, add 3 tablespoons olive oil and sauté the onion, and garlic. Add the wine.
- The wine will froth a lot when added in; leave for 2-3 minutes and, if needed, remove some of the froth with a slotted spoon.
- Add the rooster pieces, water, and boil for 20 minutes.
- Add the pearl onions and boil for another 40 minutes.
- Add the mushrooms. Keep boiling for another hour.
- Remove the rooster from the pot. If you want to thicken the sauce some more, let it simmer.
- When the sauce thickens enough, remove from heat and add 1 tablespoon butter.
- Put the rooster pieces back in.
- Serve with hilopites, grated kefalotyri or parmesan, and accompany with a glass of “Playia Cuvée Spéciale” of ‘Oenou Yi – Ktima Vassiliades’.
