Coq au Vin Recipe

1 Broiler (chicken)
3 Tbls Olive Oil
1/4 lb Salt Pork, Minced
1/2 Cup Pearl Onions, Peeled
1 Carrot, Sliced
3 Shallots, Minced
1 Clove Garlic, Peeled
2 Tbls Flour
2 Tbls Parsley, Minced
1 Tbls Marjoram
1/2 Bay Leaf
1/2 tsp Thyme
1 tsp Salt
1/8 tsp Pepper
1 Tbls Brandy
2 Cups Red Wine
1/2 lb Mushrooms, Sliced

Disjoint the chicken. Wash & dry it thoroughly. Remove the back and neck. Reserve for other purposes.

Lightly brown the salt pork, onions, carrot, shallots and garlic in olive oil. Push vegetables aside. Brown the chicken in the fat. Stir in the flour, parsley, marjoram, bay leaf, thyme, salt, pepper and brandy. Add and stir in the red wine. Simmer, covered, over low heat until done, about 60 minutes. Add the mushrooms during the last five minutes of cooking. Skim off excess fat. Season to taste.

Serve the chicken on a hot platter with the sauce and vegetables poured over.