125 gr (4 oz) salt pork diced
25 gr (1 oz) butter
4 chicken quarters
250 gr (8 oz) button onions
1 clove garlic, crushed
2 tablespoons plain fluor
600 ml (1 pint) dry red wine
salt and pepper
250 gr (8oz) button mushrooms
150 ml (1/4 pint) chicken stock (aprox)
1 bouquet Garni
chopped parsley to garnish
Blanch the salt pork in boiling water for 5 minutes, then drain well. Melt the butter in a frying pan and fry the pork until begining to crisp. Remove with a slotted spoon and place in a casserole.
Add the chicken quarters to the pan and brown on all sides, then transfer to the casserole.
Add the onions and garlic to the pan and cook gently until they are begining to soften and brown. Add to the casserole.
Pour off all but about 2 tablespoons of fat from the pan and stir in the fluor. Cook, stirring, for 2 minutes. Gradually stir in the wine, bring to the boil, then simmer, stirring, until thickened. Season with salt and pepper to taste and stir in the mushrooms.
Pour the sauce over the chicken in the casserole, adding enough stock to cover the chicken. Add the bouquet garni, cover and cook in a preheated moderately hot oven 190ºC (375ºF). for about 1 hour or until chichen is tender. Remove the bouquet garni and serve sprinkled with chopped garlic.