Ingredients I used:

• 1 rooster, cut into parts (chicken works fine)
• 150g smoked bacon, diced
• 2 onions, roughly chopped
• 2 shallots, finely chopped
• 1 head garlic (half minced, half whole cloves)
• 3 carrots, thick slices
• 500g king trumpet mushrooms, sliced
• 500ml red wine (nothing fancy)
• 500ml chicken bouillon dissoled in hot water
• 2 spoons tomato paste
• 1 spoon dry thyme
• 3 bay leaves
• 5 large potatoes, peeled and cubed
• Salt & pepper
• Oil

1. Fry bacon bits in a large pot, then set aside.
2. Brown rooster pieces in bacon fat, remove.
3. Sauté onions, shallots until translucent, add garlic, carrots, mushrooms, 2 spoons tomato paste, simmer for a few minutes.
4. Return meat and bacon, add wine, bouillon water, thyme, bay, salt, and pepper.
5. Simmer covered on medium heat for 1.5-2 hrs.
6. Add potatoes last 30-40 mins. Cook until tender.

Ingredients I used:

• 1 rooster, cut into parts (chicken works fine)
• 150g smoked bacon, diced
• 2 onions, roughly chopped
• 2 shallots, finely chopped
• 1 head garlic (half minced, half whole cloves)
• 3 carrots, thick slices
• 500g king trumpet mushrooms, sliced
• 500ml red wine (nothing fancy)
• 500ml chicken bouillon dissoled in hot water
• 2 spoons tomato paste
• 1 spoon dry thyme
• 3 bay leaves
• 5 large potatoes, peeled and cubed
• Salt & pepper
• Oil

1. Fry bacon bits in a large pot, then set aside.
2. Brown rooster pieces in bacon fat, remove.
3. Sauté onions, shallots until translucent, add garlic, carrots, mushrooms, 2 spoons tomato paste, simmer for a few minutes.
4. Return meat and bacon, add wine, bouillon water, thyme, bay, salt, and pepper.
5. Simmer covered on medium heat for 1.5-2 hrs.
6. Add potatoes last 30-40 mins. Cook until tender.