Rooster in wine (from chicken)

Chicken, Dry red wine, Chicken broth, Mushroom, Carrot, Pork, Onion, Olive oil, Butter, Almond flour, Garlic, Bay leaf, Parsley, Cooking salt, Black pepper

Cooking: 10 min, Mix: 5 min, Let it stand: 8 h, Slice: 10 min, Fry: 4 min, Fry: 16 min, Fry: 7 min, Bake in the oven: 1 h, Bake in the oven: 25 min, Cooking: 10 min, Braise: 1 min, Mix: 1 min, To simmer: 10 min, Cooking: 5 min

Cut the chicken (1.5 kg) into legs and breasts, leaving the skin on. Season with salt and pepper (to taste).

Place the chicken in a bag. Pour in red dry wine (375 ml). Remove the air and tie it up. Marinate in the refrigerator for 2–8 hours, turning the bag a couple of times.

Dice smoked or cured bacon (60 g). Dice the carrot (1 piece). Mince the garlic (2 cloves). Cut the mushrooms (6 pieces) into quarters. Prepare pearl onions (3 tbsp).

Heat some vegetable oil (1 tbsp) in a Dutch oven or deep skillet. Sauté the bacon for 3–4 minutes until the fat is rendered. Transfer to a plate.

Remove the chicken from the marinade. Pat dry. Sear the pieces in batches for 3–4 minutes on each side until golden brown. Transfer to the plate with the bacon.

Add the carrot, garlic, mushrooms, and pearl onions to the pot. Sauté for 5–7 minutes until the mushrooms release their moisture and begin to brown.

Add bay leaves (2 pieces), bacon, and chicken legs. Pour in the marinade and add broth or water (250 g) to keep the top of the chicken above the liquid.

Place in the oven at 180 °C without a lid. Cook for 60 minutes.

Add the chicken breasts. Cook for another 20–25 minutes until the internal temperature reaches 68 °C in the center of the breast.

Remove the chicken and keep it warm. Strain the sauce into a saucepan.

Melt butter (1 tbsp). Add almond flour (1 tbsp). Heat for 1 minute.

Pour in the sauce in a thin stream and whisk. Reduce for 8–10 minutes until slightly thickened.

Add finely chopped parsley (a few sprigs). Return the chicken to the Dutch oven and drizzle with the sauce.

Serve immediately or leave overnight in the refrigerator for a more intense flavor.