1. Cut chicken meat into 5-6 cm pieces and season well. 2. Peal onion and mince it. Cut bacon into small slices. 3. Melt 50 g butter and 1 tablespoon oil in casserole. Add the bacon and onion and fry until golden. Remove and drain thoroughly. 4. Brown the pieces of chicken (cockerel) in the fat in the casserole, turning them over several times. Return the bacon and onion to the casserole. 5. Heat the Cognac, pour into casserole and ignite. Beware of the flame! Pour 400 ml red wine into casserole, a “bouquet garni” (parsley, bay leaf, rosemary, thyme and cloves) and two crushed garlic cloves. Bring slowly to the boil, cover and simmer for 60 minutes. 6. In the meantime: Thinly slice 150 g mushrooms. Fry them in 25 g butter for 15 minutes and add to the casserole. Continue cooking for another 20-25 minutes. 7. Few minutes before serving, cream 50 g butter with 1 tablespoon flour. Gradually stir in a little cooking liquid from the casserole, and then pour the mixture slowly into the casserole. 8. 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. Serve with potatoes or pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
