Came to me via Teresa's son Bernard . It is best to serve with steamed or boiled potatoes.
100g Pork rinds
In a big pot, heat the butter and sliced the pork rind.
Rooster or old hen 1.5-2kg
Add the rooster (cut in pieces) and brown it.
1 Small carrot
3 cloves Garlic
Add onions, garlic, shallots and the small carrot (everything is sliced).
¾ litre Strong red wine
Cognac 1 small glass
1 tablespoon Tomato paste
Wet with red wine + a glass of water + tomato paste, cognac, then add flour and parsley.
1 Bouquet garni (a bay leaf, a few parsley sprigs and a few sprigs of
thyme, wrapped in a leek leaf or bunched with a piece of celery and tied with string).
Add salt and peper. Add the bouquet garni.
Cook slowly for 1.5 to 2h (it depends the age and size of the poultry).
Slice the bacon and put pieces in cold water.
Boil for few second and remove the water.
Melt the bacon in a small pot for few minutes,
250g Mushrooms sliced
Add mushrooms to bacon.
Cook (high) for 5-8 minutes.
Pour everything in a big dish and keep warm.