1.5 kg Onions
1 big rooster
3 tbsp. soup. white wine
1 crushed bay leaf
4 cloves chopped garlic
1 / 2 tsp. sweet. Thyme
1 Green Pepper
1 tsp. soup. Flour
Clean the onions and saute them with garlic.
Wash, drain and season the rooster.
Put in a pot with a lid.
Browse around the drained onions.
Pour the chicken with the wine and add the herbs.
Cover the pot and bake for 1 hour and 30 minutes at 180 degrees.
Drain the broth.
Pour in the flour and let the sauce thickens.
Pour it over the rooster and continue baking for another 40 minutes with the pot uncovered.
Brush it with the broth.