Cockerel in Madiran Wine – serves 6

Ingredients

  • 1 cockerel or roasting chicken, cut into 6 pieces
  • 100 g / 4 oz plain flour
  • 100 g / 4 oz duck fat
  • 100 g / 4 oz bacon, diced
  • 1 l / 1 3/4 pint red madiran wine
  • 4 garlic cloves, crushed
  • 1 bouquet garni
  • 100 g / 4 oz mushrooms
  • 75 g / 3 oz button onions
  • salt and freshly ground pepper
  • 1 chicken liver
  • 25 ml / 1 fl oz armagnac

Method

Season the cockerel pieces and roll in flour. Heat the fat in a large flameproof casserole and seal the cockerel on all sides, then add the bacon and fry for 5 minutes.

Pour off the fat and add the wine to the casserole. Bring to the boil and skim the surface, then add the garlic and bouquet garni. Cover and cook gently for about 2 hours, depending on the age and tenderness of the cockerel.

Twenty-five minutes before the end of cooking, add the mushrooms and onions and adjust the seasoning. Purée the liver and mix it with the armagnac, then stir it into the sauce, taking care not to let it boil any more.

Serve at once.