Sauternes stewed cockerels

Preparation:

Preparation: Carefully wash the cockerels under running water, dry them with a cloth and sprinkle them internally and externally with salt and freshly ground pepper, then tie them with kitchen string, so that they retain their shape during cooking. Melt the butter gently in a large frying pan, put the cockerels and brown them on all sides. When they are well coloured, turn the birds on their backs and pour the Sauternes into the container. Cook over moderate heat until the stock is reduced by half, then add the chicken stock and cook the cockerels, basting them repeatedly with the liquid in the pan. When the cockerels are ready, remove them from the pan and keep them warm. Incorporate the cream into the cooking liquid, season with salt and pepper, then put the cockerels back in the pan, add the grapes and heat them all together for 5 minutes. After the indicated time, remove the kitchen twine from the cockerels and serve them together with their sauce.