Difficulty: Medium

PREPARATION
Marinade the cockerel in red wine and all the vegetables cut in julienne, keep in a fresh place for 4 days.

Once the marinating is done, separate the cockerel from the vegetable and the wine. Pour a small amount of sunflower oil in a pan and brown the cockerel.

On the side, sauté the vegetables in a pan until they achieve a certain color. Once the cockerel is browned introduce in the saucepan with the accompaniment and 5 oz of flour.

Boil the wine and get rid of impurities, then pour in the saucepan with a little of water. Season the mix.

While cooking the cockerel, prepare an accompaniment with 10.5 oz of chives, 10.5 oz of mushrooms and 10.5 oz of chopped bacon.

Brown everything placing the bacon first, then the chives and then the mushrooms.

When the cockerel is cooked, separate it from the sauce and strain the sauce. Then bring to the boil. Add the cockerel and accompaniment to the saucepan with the sauce, and prolong cooking for 5 minutes.

Bind the sauce at the last minute adding 3.5 oz of butter.

INGREDIENTS
1 cockerel chopped in 12 pieces
4 quarts of wine
8 carrots
6 onions
3 leeks
1 stick of celery
1/2 bulb of garlic
Thyme, bay leaf and parsley
Black pepper
6 cloves
1/2 cup of sunflower oil
Salt
10.5 oz of mushrooms
10.5 oz of chives
10.5 oz of bacon
2 oz of butter