Rooster casserole with DELTA Complet Yoghurt and Mustard Sauce.

Ingredients

Ingredients (For 6 servings)

1 rooster (1.4kg approximately)

3 small onions (for stewing), sliced

1 large onion, finely chopped

2 small carrots, sliced

3 tablespoons olive oil

200ml dry white wine

400ml DELTA Family Complet Yoghurt 10%

4 tablespoons mustard with linseed, salt and freshly-ground pepper

Season the rooster with salt and pepper and lightly sauté in a nonstick pan or large pan, with 3 tablespoons of olive oil.

Add the chopped onion and carrots and continue sautéing for 5 minutes.

Transfer the rooster, carrots and onion to a casserole. Place the small onion slices next to the rooster.

Pour the wine on the contents of the casserole and coat the rooster with the mustard and half the yoghurt. Cook at 170-180 °C, for 80 minutes.

Remove the liquids from the casserole and beat them in a blender, along with the vegetables.

Pour the mixture in a small pan, add the rest of the yoghurt, and heat while stirring.

Taste the sauce and add salt and pepper accordingly.

Serve the rooster in equal portions, along with roasted potatoes and sauce.

TIP: If your casserole isn’t large enough, cut the rooster in pieces.