For this dish, to quote the author, "... fit, and had lived on soup chicken. Pajaree than it will be than dublinie her skin, the better the result". I had a rooster weighing 2.7 kg with the Traditional wine for the cock is the red Burgundy ( from grapes "Pinot Noir"), but many domestic red wine, which is not so good to drink them from glasses subjected to heat treatment, "... mingling with aromas and flavors of other foods,... reveal those hidden reserves, which are unable to achieve winemakers with their barrels. "Using the author's recommendations, I bought a very cheap Cuban wine which was very palatable.

So, the bird must cut into serving pieces, season with salt and pepper. To prepare products for braising: thyme and parsley, you can not cut, to put sprigs, head of garlic cut crosswise into two pieces, peel and coarsely chop the carrots, onion cut in half.

Put the meat into a suitable sized container, pour the wine, add the greens, garlic, onions and carrots. Leave the meat in the marinade overnight, and even better on the day.

After the desired time, the pieces of meat to remove from the marinade, Pat dry with paper towel and lightly roll in flour. Preheat a frying pan vegetable oil and fry in it the pieces of rooster on all sides until brown, return into the container, pour the strained marinade, seal the bowl with foil and make some holes for steam outlet. Then preheat the oven to 180 degrees and send back the rooster for 2 - 2.5 hours, the readiness of meat with a wooden skewer.