Rooster with red sos

And because I told you I like French cuisine, I will share with you a classic recipe which I reinvented in my own stile: free range organic rooster with a red sauce( called hunter's sauce). This recipe is not "Pollo cacciatore!

What we need:

 1 young free range organic rooster(or hen if can not find a rooster),
             vegetable like for a soup( carrots, parsnips, onion, celery)
             200 g tomato paste(sauce)
             100 ml red wine
             1 onion finely chopped
             1/2 tsp hot paprika, or Cayenne pepper
              parsley
             2 tbs white flower
             1/2 tsp sugar
             2 bay leaves
           salt and pepper
Fluffy mash potato to serve.

How to prepare?

Wash, clean and portion the bird, put in a pan to boil with the soup vegetables.Boil softly until very tender .Take the meat from the breast and legs and season then fry just until golden brown in a little oil.
For the sauce we fry the finely chopped onion until golden and ad the paprika and tomato paste. Ad the wine and let the alcohol evaporate. Add some of the stock from the meat and ad the bay leaves and sugar to balance the acidity. Boil for 4-5 minutes.We make a paste out of the flower and some cold water making sure no lumps are formed. Pour the mix over the boiling sauce ans stir to mix. Boil for another 2-3 min until a sauce is formed.We season the sauce and take out the bay leaves so they do not go bitter. The sauce should be spacey but not hot.
We serve with fresh fluffy mash potato, sauce and meat peaces. You can sprinkle some chopped parsley.

Enjoy!!!