2 cups Beaujolais
2 tablespoons chopped parsley
1/2 teaspoon pepper
2 bay leaves
1/2 teaspoon dried thyme
2 medium onions, coarsely chopped
3 or 4 garlic cloves, chopped
one 3-pound chicken, disjointed
1/4 pound salt pork, cut into 1/4 x 1/4 x 1-inch strips
3 tablespoons flour
2 carrot, peeled and cut in 2-inch-long pieces
1/2 pound small mushroom caps
Salt and pepper to taste
Instructions
For the marinade, mix wine, parsley, pepper, bay leaves, thyme, onion and garlic in a stainless steel, glass or plastic bowl. Disjoint chicken, add it to marinade, and refrigerate 8 to 24 hours.
Remove chicken from marinade and pat dry with paper towels. Reserve the marinade. Fry the pork in a large frying pan until crisp. Remove it with a slotted spoon and set aside. Discard half the rendered fat.
Dredge chicken in flour and fry in rendered fat until brown on all sides. Drain off all fat.
Add the carrots, mushrooms, the reserved marinade, and salt pork to the pan. Cover and simmer over medium heat until chicken is tender, about 25 to 30 minutes.
If the sauce is too thin, remove chicken and vegetables with a slotted spoon and boil down the juices very rapidly until a light sauce consistency is reached. Adjust seasoning with salt and pepper.
Serves 3 or 4.
