Red wine chapon cocott

Ingredients

For 4 servings

• •1 1 Chapon of about 2 kg
• •30 cl 30 cl Red wine
• •20 cl 20 cl Poultry bud
• •30 g 30 g Butter
• •2 2 Carrots
• •6 6 Onions
• •1 1 Laurel leaf
• •1 1 spoon. Sour flour
• •Salt
• •Pepper

Method

1. 1.Cut the chapon into pieces. Melt the butter in a large casserole and brown the pieces of chapon for a few minutes. Season with salt and pepper and store out of the casserole.
2. 2.Peel and cut the carrots into dice. Peel the onions. Add them to the pot and bring them back 5 min. Then add the flour, mix well and add the pieces of chapon. Pour the red wine and broth, add the bay leaf, mix and let reduce 10 min.
3. 3.Cover the casserole and cook about 45 min over medium heat, mixing occasionally.