Preparation
1. Cut the rooster into pieces (if you have slaughtered the poultry, keep the blood). Make a marinade with 1 liter of wine, oil, crushed pepper, chopped parsley, bay leaf, thyme and crushed garlic. It is recommended to marinate the pieces of rooster for 12 hours.
2. Peel the onions and garlic, crush the garlic. Dip the lardons in cold water, bring to a boil and cook for 2 minutes, then drain. Heat 1 tablespoon of oil and 40 g of butter in a casserole dish. Fry the lardons and onions in it. Drain them. Replace them with the pieces of rooster. Turn them over several times until they are slightly browned. Drain them. Discard the fat from the casserole dish. Add back the onions, lardons and chicken. Heat the Cognac, pour it into the casserole dish and flambé.
FinallyAdd the red wine, bouquet garni and garlic. Slowly bring to a boil, cover and simmer for 1 hour. Meanwhile, clean and finely slice the mushrooms. Sauté them in 20 g of butter and add them to the casserole dish. Continue cooking for 20 minutes. Prepare a beurre manié with flour and the remaining butter. Dilute it, in a bowl, with some hot sauce, then pour it gradually into the casserole dish while stirring. Cook for another 5 minutes, optionally add the blood and thicken for 5 more minutes while stirring constantly. Taste and adjust the seasoning. Serve very hot.