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CNDP Vieilli en fut de chêne 72ppp.png


  • 1 rooster cut into pieces

  • 100g of salty salt

  • 200g button mushrooms

  • 50g of margarine

  • 2 tablespoons of flour

  • 2 onions

  • 2 cloves of garlic, chopped

  • 1 bouquet garni

  • 2 tablespoons of brandy

  • salt pepper

  • 1/2 liter of red wine

Preparation :

  1. Slice the mushrooms, brown them in the margarine in a pan and set aside.

  2. In a casserole dish, brown the rooster cut into pieces in the margarine with the salted salt until it is nicely browned.

  3. Flambé with cognac to release the cooking juices.

  4. Add the sliced onions and brown them for 5 minutes.

  5. Sprinkle with flour and pour in the red wine. Mix well to obtain a smooth sauce.

  6. Season with salt, chopped garlic pepper and add the bouquet garni.

  7. Add the browned mushrooms to the butter.

  8. Simmer over low heat for 3 to 4 hours, until the meat is very tender.

  9. Adjust seasoning if necessary.


Serve with steamed potatoes accompanied by our Châteauneuf-du-Pape, aged in oak barrels.

To be savored with the Aged in Oak Barrels!

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