au vin du Beaujolais
lb. Chicken pieces
lb. Lean Pork Fat
1.2 Tblsp. Butter
lb. Mushrooms, washed
Garlic Gloves, crushed
Red Beaujolais Wine
cups Lightly Salted Bouillon
the chicken with salt and pepper and place aside.
Cut the pork fat into lardons and place in a skillet;
cover with cold water and blanch for 5 minutes;
drain and wipe dry. In an earthenware pan heat
the butter and brown the lardons slowly along
with the pearl onions. When they are both golden,
drain and set aside on a plate.
the same butter and over a high heat, cook the
mushrooms. Brown them slightly and add to the
onions and pork fat. In the same butter sauté
the chicken; then sprinkle the chicken with flour,
mix well and let brown uncovered in the oven.
5 minutes remove from oven, add the garlic, stir
for 1 minute and pour over the Beaujolais wine.
Heat to the boiling point, stirring continuously.
Add the bouguet garni, the onions, the lardons
and the mushrooms. Add bouillon or water to cover.
Cover the pan and cook 1 1/2 hours in a 250 degree
from the oven and drain the liquid from the chicken
into a fine sieve. Arrange chicken on a platter
and pour sauce over.