Chicken Braised With Wine

A tender and flavorful company dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 lb salt pork
• 3  tablespoons butter
• 4  shallots, peeled and minced
• 8  small onions, peeled and chopped
• 1  garlic clove, peeled and minced
• 1  carrot, peeled and sliced
• 1  frying chicken, cut up
• 2  tablespoons flour
•  salt and pepper
• 1  tablespoon parsley, minced
• 1  tablespoon chervil, minced
• 1  bay leaf
• 1⁄8 teaspoon thyme
• 1  cup red wine or 1  cup white wine
• 1  tablespoon brandy
• 1⁄4 lb mushroom, sliced

Directions

1. Brown salt pork slightly in melted butter; add the shallots, onions, garlic and carrot.
2. Saute until tender, but do not brown.
3. Lift vegetables out and brown the chicken in remaining fat.
4. Sprinkle with flour, seasonings, and herbs.
5. Add sauteed vegetables, wine, and brandy.
6. Cook rapidly, 15 or 20 minutes.
7. During the last five minutes, add the mushrooms.
8. Skim off excess fat and serve.