Chicken Braised in Red Wine

This is a recipe of monsieur Austin de Croze, a distinguished gastronome of the 1920s and 1930s.

To serve 6 to 8
two 2-1/2 lb. chickens, cut into serving pieces
10 oz. lean salt pork with the rind removed, blanched in boiling water for IO minutes, drained and diced
30 boiling onions
1 bouquet garni offresh parsley and thyme
3 garlic cloves, finely chopped
1/2 lb. fresh mushrooms
salt and pepper
3 cups dry red wine
8 tbsp. butter
1/2 cup flour
4 slices firm white bread with crusts removed, halved diagonally into triangles, rubbed with garlic and fried in butter
1 tbsp chopped fresh parsley

Cover the bottom of a fireproof casserole with the salt-pork dice, the onions, the parsley and thyme bouquet, and the garlic. Add the chicken and mushrooms. Season with salt and pepper. Add the wine and braise for 35 to 40 minutes.

Work together the butter and flour to form a smooth paste, or beurre mania, and stir this into the simmering braisingjuices to thicken them into a light sauce. Serve the chicken and its sauce from the casserole, garnishing the top with the bread croutons.

The dish can be prepared in the same way with white wine, in which case it is called poulet pochouse.