Pierre Franey - Recipes - Coq au Vin

Ingredients

• ¼ pound lean salt pork
• 1 cup pearl onions, peeled
• ½ pound small whole mushrooms
• 2 tablespoons vegetable oil
• 1 3-pound chicken, cut into serving pieces
• Salt and freshly ground pepper to taste
• 2 tablespoons minced shallots
• 2 tablespoons minced onions
• 2 teaspoons minced garlic
• 2 tablespoons all-purpose flour
• 3 cups dry red wine, such as Burgundy or Côtes-du-Rhône
• 2 sprigs fresh thyme or 1 teaspoon dried
• 1 bay leaf
• 4 sprigs parsley