INGREDIENTS

INSTRUCTIONS

Parboil the pieces of salt pork (rind removed, sliced 2/3" thick, cut
in cubes)  for 2 minutes, drain and dry them in a towel.  Put them to
fry over low heat in a large, heavy sauteuse or skillet with a bit of
oil or butter. When the pieces are golden brown, remove them and put
the aside.  In the same cooking fat, place the carrots (cut into
sections 1 to 2 "  long) and chopped onions.  Keep the heat between
medium and low, and  allow them to cook, stirring regularly to avoid
overbrowning, for 20  to 30 minutes.  Remove the vegetables, put the
aside and replace them  with the chicken pieces, previously salted.
Cook the chicken over a  somewhat higher heat until gently browned on
all sides, sprinkle with  flour and continue to cook, turning the
pieces as necessary.  Return  the sauteed onions and carrots to the
pan.  When the flour has cooked  for a few minutes, pour in the brandy,
carefully set it alight and  stir. When the flames have died, add the
wine and raise the heat.  Stir the chicken pieces and move them around
until the liquid comes  to a boil. At this point, if the skillet is
already overfull of the  chicken, or if perhaps you have had to use two
skillets and both seem  too full to permit adding the vegetables, keep
the carrots and onions  aside and add them later when the chicken goes
into the oven dish.  Transfer the chicken pieces and vegetables to an
earthenware, copper  or enameled cast-iron casserole with a lid.  Stir
and scrape the  first pan with a wooden spoon to loosen and dissolve
the frying  adherents, then pour the liquid over the chicken pieces.
If they are  not completely covered, add enough wine, water or good
stock (water  is better than indifferent stock) to barely, but entirely
cover them.   Add the bouquet garni (or simply sprinkle with thyme) and
add the  bay leaf and parsley springs untide). Put to cook, covered, in
the  oven, regulating the heat so that the sauce hardly simmers.  The
length of cooking time depends on the birds age and "past" -- from 30
to 45 minutes for a fryer that has never exercised to 1-1/2 hours for
a 10-month old rooster, and an hour longer still for one that may be
too old to have a fine flesh but will produce a marvelous sauce.
Meanwhile, cook the boiling onions, seasoned, in the butter over very
low heat, shaking the pan from time to time, for 20 to 30 minutes.
Keep them covered and avoid brorwning them;  if the saucepan is not
heavy enough, you may have to use a fireproof pad over the heat
source. Remove the onions when they are done anduse the same pan to
fry the mushrooms. Trim the mushroom stems and cut the caps into two
or four pieces (if they are small, leave them whole).   Toss them in
the butter over high heat for 2 or 3 minutes;  season with salt and
freshly ground pepper.  Transfe the chicken pieces and the carrots to a
platter.  Pass the  cooking liquid through a fine sieve into a
saucepan, using a pestle  to work the residue.  Discard the remains the
the bouquet garni. In  the saucepan, skim as much fat from the surface
of the liquid as  possible and bring it to a boil, then positiion the
saucepan over the  heat so as to permit its contents to simmer only on
one side.   Carefully skim off all fat and impurities as the surface
over the  next 30 minutes or so. If at this point, the sauce is still
too thin,  turn up the heat to create a fast boil, stirring constantly
until you  achieve the right consistency.  Put the chicken pieces and
the carrots back in the oven dish,  distribute the garnish (sauteed
mushrooms, glazed boiling onions, and  fried pork sections) on top and
pour over the sauce.  Cover and  return to the oven to simmer gently
for 15 to 20 minutes. Brown the  triangles of bread (crusts removed,
each slice cut diagonally) in  butter over low heat until golden and
crisp. (They may be prepared  ahead of time and rewarmed in the oven).
To serve, place the chicken pieces more or less symmetrically on a
large, warmed platter.  Rub the cruton triangles with the clove of
garlic, dip a corner of each triangle in the sauce, then in the
chopped parsey and arrange them around the edge of the platter,
parslied tips pointing out. Pour sauce and garnish over the chicken
and sprinkle with a bit of chopped parsley.  Serve with steamed
potatoes.  Recipe By     : Richard Olney, The French Menu Cookbook
Posted to MC-Recipe Digest V1 #254  Date: Mon, 21 Oct 1996 23:28:20
-0500  From: "Lou B. Parris" <lbparris@earthlink.net>  NOTES : This is
a day's work - but absolutely delicious.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4409
Calories From Fat: 2469
Total Fat: 275.3g
Cholesterol: 741.2mg
Sodium: 1143.7mg
Potassium: 6064.3mg
Carbohydrates: 234.9g
Fiber: 43.5g
Sugar: 101.5g
Protein: 191.7g