Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 tb Butter Salt and ground pepper,
4 tb Oil - to taste
2 md Onions, sliced 1 Bay leaf
3/4 c Flour 4 Springs fresh thyme
6 lb Chicken, cut into serving -OR
-sized pieces 1/2 ts Dried thyme
1/4 lb Salt pork, diced small 2 tb Parsley, chopped
18 Mushroom caps Red Wine (Burgundy or Pinot
18 sm White onions -Noir)
2 ts Sugar

Heat 6 ts butter and 3 tb oil in heavy skilet. Add sliced onion and
saute over medium heat until lightly browned. Push onions to one
side and brown the chicken, a few at a time, using medium-high heat.
Remove, as necessary, to a casserole, as they brown.

In a separate skillet, saute the salt pork until fat has rendered and
the pieces are brown and crisp. Add mushroom caps and lightly brown.

In a third skillet, use the remaining oil and butter to lightly brown
the small onions. Sprinkle in the sugar and toss, until the sugar is
caramelized.

Transfer all the contents of the skillets to the casserole with the
chicken. Salt and pepper, to taste. Add the bay leaf, thyme and
parsley.

De-glaze the pan that was used for the chicken with 1/2 cup of red
wine, assimilating the brown glaze in the wine. Pour the contents
over the the chicken. Add additional red wine to just cover the
chicken and vegetables. Cover the casserole and back at 350 deg. for
40 mins., or until chicken is tender.

Serve with small boiled potatoes.

From: James Beard's Theory Practice of Good Cooking Posted thru the
Weird Kitchen of Dan Bonnie Ceppa

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