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1
Cut chicken meat into 5-6 cm pieces and season well.
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2
Peal onion and mince it.
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3
Cut bacon into small slices.
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4
Melt 50 g butter and 1 tablespoon oil in casserole.
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5
Add the bacon and onion and fry until golden.
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6
Remove and drain thoroughly.
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7
Brown the pieces of chicken (cockerel) in the fat in the casserole, turning them over several times.
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8
Return the bacon and onion to the casserole.
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9
Heat the Cognac, pour into casserole and ignite.
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10
Beware of the flame!
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11
Pour 400 ml red wine into casserole, a bouquet garni (parsley, bay leaf, rosemary, thyme and cloves) and two crushed garlic cloves.
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12
Bring slowly to the boil, cover and simmer for 60 minutes.
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13
In the meantime: Thinly slice 150 g mushrooms.
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14
Fry them in 25 g butter for 15 minutes and add to the casserole.
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15
Continue cooking for another 20-25 minutes.
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16
Few minutes before serving, cream 50 g butter with 1 tablespoon flour.
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17
Gradually stir in a little cooking liquid from the casserole, and then pour the mixture slowly into the casserole.
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18
Cook, stirring, for 5 minutes, than (this is optional) add 3 tablespoons of cockerel blood and allow to thicken, without boiling, for 5 minutes, stirring constantly.
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19
Serve with potatoes or pasta.
