CHICKEN-COQ AU VIN

½ lb. salt pork, diced             ¾ cup water

1- 3 to 3-1/2 lbs. broiler,

          cut up                           ½ tsp. thyme leaves

                                                1/8 tsp. pepper

½ lb. small mushrooms          1 bay leaf

                                                            4 parsley sprigs

½ lb. small white onions       2 Tbsps. butter, softened

¼ cup minced shallots           2 Tbsps. flour

1 garlic clove, minced

1 cup dry red wine

1)   In 8-quart Dutch oven over medium heat, cook salt pork until golden and crisp, stirring often. With slotted spoon remove pork to paper towels to drain. In drippings, cook chicken until browned, about 20 minutes. Remove to medium bowl.

2)   Spoon off all but about ¼ cup fat from Dutch oven; add mushrooms, onions, shallots, and garlic. Cook until just wilted, about 5 minutes, stirring occasionally. Stir in wine, water, thyme, pepper, bay leaf, and parsley. Place chicken and salt pork over vegetables. Heat to boiling, over high heat. Reduce heat to low; cover; simmer 20 minutes or until chicken is fork tender

3)   Meanwhile, in cup, blend butter and flour.

4)  Remove chicken and vegetables to platter; discard bay leaf and parsley. Blend flour roux into pan juices. Heat to boiling stirring. Spoon over chicken

©Al (Alex-Alexander) D. Girvan. All rights reserved.