1 broiler (chicken)
1 Tbsp marjoram
3 Tbsp olive oil
1/2 bay leaf
1/4 lb salt pork, minced
1/2 tsp thyme
1/2 cup pearl onions, peeled
1 tsp salt
1 carrot, sliced
1/8 tsp pepper
3 shallots, minced
1 Tbsp brandy
1 clove garlic, peeled
2 cups red wine
2 Tbsp flour
1/2 lb mushrooms, sliced
2 Tbsp parsley, minced
Disjoint the chicken, then wash and dry the pieces thoroughly.
Remove the back and neck, but reserve them.
Lightly brown the salt pork, onions, carrot, shallots
and garlic in olive oil. Push vegetables aside, then brown the chicken
in the fat. Stir in the flour, parsley, marjoram, bay leaf, thyme, salt,
pepper and brandy. Add and stir in the red wine. Simmer, covered, over
low heat until done, about 60 minutes.
Add the mushrooms during the last five minutes of
cooking. Skim off excess fat. Season to taste. Serve the chicken on
a hot platter with the sauce and vegetables poured over.