Developed feasibility chicken is divided into 4 parts and fry in enough fat. The meat is removed, and the fat is put diced salo, 2 finely chopped onions, mushrooms, cut into slices and crushed garlic clove. All gently stew. Then put the meat back, pour the cognac, sprinkle with flour, add the bay leaves, thyme and remaining onions. Mix well and pour red wine (the taste of the dish depends largely on the quality of wine). Season with salt and pepper. The meat is boiled until soft, remove and allow the sauce to boil off half. Optional finally compressed with chicken blood. The sauce is poured over hot meat. Serve with fresh white bread.