Time to prepare: 45 minutes
1/4 lb. salt pork
1 frying chicken, 3 to 3 1/2 lbs. cut up
4 Tbs. vegetable oil
1/2 tsp. salt
1/8 tsp. black pepper
1/4 cup brandy or cognac
3 cups Burgundy wine
1 can (10 3/4 oz) undiluted beef consomme
2 Tbs. tomato pasate
2 cloves garlic, minced
1/4 tsp. dried thyme leaves
1/4 tsp. dried rosemary
1 bay leaf
1 cup (16 to 24) tiny white onions
3 Tbs. butter or margarine
1/2 lb. tiny fresh mushrooms
2 Tbs. cornstarch
Cut salt pork into 1/4 by 1 inch strips. Wash well. Dry. Place into heavy casserole and saute until browned and casserole is coated with fat.
Add chicken and 1 Tbs. of the oil. Brown chicken well. sprinkle with salt and pepper. Ignite brandy and pour over chicken. When flames die, add wine, consomme and tomato paste.
Stir in garlic, thyme, rosemary and bay leaf. cover and simmer 30 minutes or until chicken is fork tender.
Meanwhile, boil onions until tender. Drain. Heat 1 Tbs. of the oil and brown onions. Push to side of pan.
Add 1 Tbs. of the butter to pan. Add mushrooms and brown well.
Remove chicken from casserole. Strain juices and boil until reduced by half. Mix cornstarch with remaining butter. Whisk cornstarch roux into boiling juices and cook until thickened.
Return chicken to thickened juices. Sprinkle with onions and mushrooms. Serve hot.
Coq au Vin can be prepared ahead and refrigerated. Reheat at 300F for about 1 hour.