1/2 lb. salt pork, diced and parboiled
2 cloves crushed garlic
2 (2 1/2 lb.) chickens
Flour
Salt and pepper to taste
24 pearl onions
1 lb. mushrooms
16 oz. red wine
8 oz. chicken stock
Bouquet of 2 springs parsley and 1 thyme
1/2 bay leaf

Cook salt pork until partially rendered; add garlic cloves, browning lightly. Remove. Dredge chicken pieces in flour with salt and pepper and brown lightly in salt pork fat. Remove. Add onions and mushrooms to fat and cook until lightly colored. Add wine and stock. Scrape particles from sides of pan into wine sauce. Add the chicken, parsley, thyme, and bay leaf; simmer gently for 30 minutes or until tender. Remove the bay leaf and bouquet. Yields 8 servings. Garnish with mushrooms and onions.