Chicks in red wine (cocj an tin rouge)

6 servings


Wash the chickens and wipe them dry. Mix the flour with salt, black pepper, nutmeg, red pepper and roll the chickens in it. Put pork speck in a cast-iron roaster and fry it until the pieces of speck turn light brown. Put onions and mushrooms in the roaster, and after they are fried, remove. Put the chickens in the roaster and fry on all sides. Put rosemary and chaber. Pour in the wine. Heat the cognac and pour it over the chickens and set it on fire (see page

7). When the flame is extinguished, close the roaster with a lid and keep on a low heat for about 45 minutes or until the meat is soft. Strain the gravy and salt to taste. If the gravy is too liquid, add 1 tbsp. spoonful of starch diluted in 2 tbsp. spoons of water. Serve with the fried mushrooms and onions.