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Chickens in a roaster (roi leten casserole)
6 servings
Cut the chickens into pieces and grate with salt, black pepper and garlic. Heat olive oil in a roaster and fry chickens in it. Drain olive oil. Put the butter, carrots, onions, ham, marjoram and bay leaves. Fry over a low heat for 5 minutes. Pour in the wine, cover and keep on a low heat for another 35 minutes or until the meat is tender. Salt to taste. Before serving, heat cognac, douse chickens with it, set it on fire. Serve the chickens hot to the table.
Cut the chickens into pieces and grate with salt, black pepper and garlic. Heat olive oil in a roaster and fry chickens in it. Drain olive oil. Put the butter, carrots, onions, ham, marjoram and bay leaves. Fry over a low heat for 5 minutes. Pour in the wine, cover and keep on a low heat for another 35 minutes or until the meat is tender. Salt to taste. Before serving, heat cognac, douse chickens with it, set it on fire. Serve the chickens hot to the table.
butter - 2 tbsp. spoons, olive oil - 4 tbsp. spoons, or corn oil - 4 tbsp. spoons, carrots - 0.5 cups, onions - 0.75 cups, garlic - 1 wedge, salt - 2 tsp, bay leaf - 1 pc., marjoram - 0.12 tsp, ham - 0.5 cups, dry white wine - 1.25 cups, ground black pepper - 0.5 tsp, chicken - 2 pcs., cognac - 2 tbsp. spoons
