Skin and wash chicken. Pat dry. Salt, pepper and flour each piece and drop into hot butter (butter must be used or meat will discolor later). Fry just until lightly brown then remove to platter. Dice some salt pork as fine as possible, render it in same pan as butter until bits are crisp and brown, add small whole white onions and fresh mushrooms. Keep turning until onions start to brown then add all of chicken. Pour on enough burgundy to fill pan about half way and put lid on immediately.

Cook for a minute or two then cut heat to simmer and cook until chicken is done.