- 2 QuajaVeneta cockerels,
- 6 spoonfuls of extra-virgin olive oil,
- 2 onions, 50 cl. of beer,
- 200 g. of champignon mushrooms,
- 1 ladle of broth, salt, pepper.
Pour the oil into a casserole and brown the onion cut into strips.
Clean the cockerels, open them up and press them, then arrange them in the casserole and gently fry for about 10 minutes.Season with salt and pepper on both sides.
Add the mushrooms cut into thin sections and let them soften.
Start adding the beer, little by little. Cook over a lively flame without a lid;
once cooked, the cockerel sauce must be greatly reduced.