Coq au Vin, aka...

stewed rooster.

1 fosters farms rooster or stewing hen (ask the butcher). Cut into two beast, two thighs and two drum sticks.
1 C. AP flour.
4 T. olive oil
4oz. Salt pork or bacon
8 oz. Pearl onion
8 oz mushrooms
2T. butter

1 sweet onion
2 ribs celery
2 carrots
2 bottles pino noir or burgundy wine

wash and dry the chicken, shake in a zipper bag with the flour set aside to dry.

Heat a pan, add oil then pork and cook over low heat to render the fat from the pork. Remove pork, add onions and cook until golden brown, add the mushrooms and cook until soft. Set aside.

Add butter, then fry chicken until golden brown, two or three pieces at a time, so as not to take the heat from the pan and set aside.

Place onion, celery and carrot in the bottom of a large pan, add chicken and wine to cover. Bring to a boil then reduce heat for 2 hours.

Remove chicken , set aside to cool. Strain sauce from aromatics set aside

Place sauce in a saucepan and reduce by 1/3, add mushrooms and onions.

Serve over bread, rice or noodles.