Ingredients
- ½ lb. lean salt pork cut into lardoons
- 2 cups of water
- 1 tablespoon of butter
- 2 tablespoons of mushrooms
- 2 tablespoons finely chopped shallots
- ½ lb. of mushrooms quartered
- 12-16 peeled small white onions
- 3 lbs chicken
- ¼ cup of cognac
- bouquet garni (parsley, bay leaf, thyme)
- 1 large garlic clove finely chopped
- 2 cups of red burgundy
- 2 tablespoons of flour
- ½ cup of beef or chicken stock
- 2 tablespoon finely chopped fresh parsley
Preparation
Step 1
1. Preheat the oven to 350.
2. Bleach the salt pork by simmering in the water for 5 minutes and drain.
3. In skillet, melt butter and brown the pork strips shaking the pan frequently.
4. Remove and set aside. Brown the onions and transfer to a shallow baking dish and sprinkle with the pork fats.
5. Bake uncovered in the oven turning once for 30 minutes. Remove and drain fat.
6. In the meantime, cook the shallots in melted butter for 30 seconds.
7. Add the mushrooms and cook stirring for 2-3 minutes.
8. Add to the onion and set aside.
9. Wash the chicken and dry.
10. Brown the chicken, a few pieces at a time, in the pork fat.
11. Add the cognac and set aflame.
12. Transfer to the shallow baking dish, and add browned pork fats, onions, mushrooms and bouquet garni.
13. Boil the wine briskly and reduce to 1 ½ cups.
14. Stir in the flour in the remaining fat, pour in the reduced wine and stir in the stock.
15. Bring to a boil stirring constantly until thick and smooth.
16. Strain over the chicken.
17. Bring to a boil, cover tightly and place in the middle oven.
18. After 30 minutes, gently add the onions and mushrooms.
19. Continue baking for another 15 minutes.
20. Taste and correct seasonings. Serve with the chopped parsley.