COQ RAGOÛT



  • 1.5 kg (3,3 lbs) pieces of rooster meat
  • 125 g (0,28 lbs) lean ham 
  • 6 tablespoons butter
  • 1 teaspoon of salt
  • black pepper with the tip of a coffee spoon
  • 5 cups chicken stock
  • 1 tablespoon of ketchup
  • 2 cloves of garlic (crushed)
  • 1 tablespoon of olive oil
  • 18 shallots (peeled, left whole)
  • 1/4 cup floury butter
  • 250 g (0,28 lbs) mushrooms (sliced)
  • 2 tablespoons parsley (chopped)

Spice bags:

  • 4 stalks of parsley
  • 1 pinch of thyme
  • 1 bay leaf

First, heat your oven to medium temperature (180 C-352).

Soak the ham in hot water and remove excess salt. Fill a medium saucepan halfway with water, bring to a boil over high heat and cook the hams in it for 10 minutes. Take the hams in a strainer and wash them under cold water for 30 seconds, then dry them with a paper napkin.

Melt two tablespoons of butter in a large saucepan. When the oil is hot, throw the hams and cook for 5 minutes until they are like pomegranate. Remove the ham from the pan with a slotted ladle and set aside.

Dry the rooster pieces and throw them into the oil in the pan and cook for 5-6 minutes, until lightly browned. Sprinkle with salt and pepper, add the ham and close the lid of the pot. Cook the ham and roaster meat for 10 minutes, stirring occasionally.

Add enough chicken broth, ketchup, garlic and spice bag to cover the rooster meat. After cooking on medium heat until it starts to boil, close the lid of the pot and cook in the oven for 30 minutes.

While the rooster is cooking in the oven, prepare the onions.

Arrange the onions in a row on the baking tray, pour the oil in the pan and put them in the oven. Cook for 20 minutes, until the pointed tip of the knife sinks into the onions.

Take the rooster out of the oven, take the cooked onions with a ladle and add them to the pot.

Return the pan to the oven and cook for another 10-15 minutes, until the tip of the knife sinks into the meat.

Take the rooster and onions out of the pot and wrap them in aluminum paper and keep them warm on one side. Heat the water in the pot on medium heat for 2 minutes, and remove the oil accumulated on it with a metal spoon. Take the saucepan off the heat by tasting the sauce and adding a little more salt and pepper if necessary.Throw away the spice bag.

Make the floury oil in balls and throw it into the water in the pan, mixing it one by one, etc. with a wooden spoon. When all the oil is added, put the saucepan back on the fire and cook for 5 minutes, until the sauce is thick enough to stick to the back of the spoon.

Meanwhile, in a skillet or medium saucepan, melt the remaining 2 tablespoons of oil. Add the mushrooms and sauté for 3-4 minutes, shaking them so that they do not stick to the pan. As soon as the mushrooms are cooked, remove the pan from the heat.

Put the rooster pieces, onions and mushrooms back into the pot and cook for 5 minutes over medium heat, pouring the sauce from time to time on top of them. Sprinkle chopped parsley on top and serve hot.

Note: You can prepare the rooster stew, which is a classic French dish, in advance and heat it at the time of serving.



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