2 (2 1/2 lb.) chickens, cut in pieces
4 tbsp. flour
2 tsp. salt
1/2 tsp. pepper
6 tbsp. butter
4 tbsp. brandy (opt.)
1 clove garlic
1 bay leaf
1 stalk celery, cut in 1/2" pieces
4/5 quart red table wine
1/8 lb. salt pork, cut up
12 sm. white onions
12 mushroom caps

Combine flour, salt and pepper. Roll chicken pieces in seasoned flour. Brown pieces in the butter. Place chicken in a 2 quart casserole. Put the garlic, bay leaf and celery pieces in a cheese cloth bag and put in casserole with chicken. Pour wine over all. Bake at 350 degrees for 30 to 40 minutes.

Fry the salt pork pieces. Add onion, mushrooms and gently stir until lightly browned. Add to chicken and continue baking for 30 minutes, or until chicken is fork tender. This may be served with rice or noodles. Serves 6 to 8 generously.