Rooster in Red Wine Sauce

1.	Marinate the rooster into the wine for 24 hours.
2.	Remove the rooster from the marinade which we set aside. Dry the meat well by using paper towel.
3.	In a well-heated frying pan, add 2 tablespoons olive oil.
4.	Lightly flour the meat pieces and sauté them well, until golden from all sides.
5.	Sauté the meat pieces little by little, as you want them to make a nice crust. Remove and set aside.
6.	In a pot placed over high heat, add 3 tablespoons olive oil and sauté the bacon, onion, and garlic. After they are well sautéed, add the wine.
7.	The wine will froth a lot when added in, so leave it for 2-3 minutes, and if needed, skim some of the froth with a slotted spoon.
8.	Then, add the rooster pieces, chicken bouillon cubes, water, and boil them for 20 minutes.
9.	After 20 minutes, add the shallots.
10.	After 40 minutes, add the mushrooms and keep boiling.
11.	Lastly, after 60 minutes, remove the rooster from the pot, and in case the sauce needs to thicken more, let it simmer for a bit more.
12.	When the sauce thickens enough, remove from the heat, add 1 tablespoon butter and let it be incorporated.
13.	Add the rooster pieces and leave them inside so that they get more from the sauce’s taste.
14.	Lastly, if you want, serve with pasta.

	1,5 kilo rooster, cut nto 10-12 pieces
	750 g red wine
	3-4 tablespoon(s) all-purpose flour
	2 onions, chopped
	3 clove(s) of garlic
	300 g bacon, into cubes
	500 g onions, pearl, peeled
	500 g champignon mushrooms, small, whole
	300 g water
	2 chicken bouillon cube
	salt
	olive oil
	1 tablespoon(s) butter, optional