-
Clean the cockerels and flame them, then cut each of them into four portions. Put the butter with 4 spoonfuls of oil into a large saucepan, gently fry the chopped onion, add the portions of cockerel and brown them. Add the puréed tomatoes, let the sauce dry out, pour in the brandy and let it evaporate, then add the olives cut into rings, a spoonful of capers and a little broth. Put the lid on the saucepan and finish cooking. Before removing from the heat, sprinkle with the finely chopped herbs, and mix everything well, then place on a dish and serve. Go to the complete recipe
-
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. Serve hot. Go to the complete recipe
-
Comments Off on Cockerels with potatoes
Moisten the cockerels with some drops of Worcester sauce diluted with a few spoonfuls of broth and oil. Bake the fowls with the olives, new potatoes and shallot at 200°C until well cooked. In the meantime, scoop out the inside of the tomatoes and replace it with a little anchovy paste. Take the cockerels out of the oven, put them on a dish, surrounded with the tomatoes and fennel. If you wish, you can add some dill and hot curry. Go to the complete recipe