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.