2 (2 1/2 lb.) chickens, cut into serving pieces
4 tbsp. flour
2 tsp. salt
1/2 tsp. pepper
7 tbsp. butter
1 clove garlic (mashed)
4 tbsp. brandy
1 bay leaf
1 stalk celery, cut into 1-inch strips
1 bottle red, dry table wine
1/8 lb. salt pork, finely chopped
12 sm. white onions peeled
12 mushroom caps

Heat oven to 350 degrees. Wash and dry chicken. Combine flour, salt and pepper. Roll chicken in flour mixture to coat evenly. Melt butter in heavy skillet over moderate heat. Brown evenly on all sides. Add brandy, cook 2 minutes. Remove chicken. Add chicken and liquid to casserole.

Place garlic, bay leaf, and celery into small square cheesecloth. Bring corners together and tie securely. Add to chicken. Pour wine over all; cover tightly. Place into oven.

Heat salt pork in skillet over low heat until some fat melts. Add whole onions and mushroom caps. Brown. When chicken has baked for 40 minutes, add pork, onions, mushrooms and any liquid from skillet. Cover and return to oven. Bake for 30 minutes more or until chicken is fork tender.