Brown the rooster pieces in a large Dutch oven with butter.

Sprinkle the flour over the meat and mix well so all the pieces are coated.

Sauté the sliced onion in a skillet with a pat of butter.

Add the onion and bouquet garni to the pot with the rooster.

Pour in the wine and chicken broth, then stir.

Simmer over low heat for 1 hour, stirring occasionally to prevent sticking.

Sauté the sliced mushrooms and bacon in a skillet.

After 1 hour, add the mushrooms and bacon to the pot, stirring occasionally.

Continue cooking uncovered over low heat for 45 minutes.

Serve with pasta or steamed potatoes.