Procedure:

1. Melt the diced bacon in a pot, add half the butter, the cleaned, washed and salted chicken portions and fry them until red
2. Add finely chopped onions, fry, add sliced mushrooms, which we also fry
3. Season the dish with pepper, thyme, add salt to taste, pour red wine and cook without a lid on high heat (the wine will evaporate and at the same time color the meat)
4. Reduce the flame, cover the pot and cook slowly until the meat is tender
5. Mix the rest of the butter with the flour, dilute with 2 tablespoons of warm juice, thicken the dish and cook for a while
6. Just before serving, pour the juice over the cognac.

Recommendation:

Serve chips or steamed rice as a side dish. In France, rooster is also served with pasta or roasted slices of white veal.