Ingredients 8 tb Butter Salt and ground pepper, 4 tb Oil - to taste 2 md Onions, sliced 1 Bay leaf 3/4 c Flour 4 Springs fresh thyme 6 lb Chicken, cut into serving -OR -sized pieces 1/2 ts Dried thyme 1/4 lb Salt pork, diced small 2 tb Parsley, chopped 18 Mushroom caps Red Wine (Burgundy or Pinot 18 sm White onions -Noir) 2 ts Sugar

Heat 6 ts butter and 3 tb oil in heavy skilet. Add sliced onion and saute
over medium heat until lightly browned. Push onions to one side and brown
the chicken, a few at a time, using medium-high heat. Remove, as
necessary, to a casserole, as they brown.
In a separate skillet, saute the salt pork until fat has rendered and the
pieces are brown and crisp. Add mushroom caps and lightly brown.
In a third skillet, use the remaining oil and butter to lightly brown the
small onions. Sprinkle in the sugar and toss, until the sugar is
caramelized.
Transfer all the contents of the skillets to the casserole with the
chicken. Salt and pepper, to taste. Add the bay leaf, thyme and parsley.
De-glaze the pan that was used for the chicken with 1/2 cup of red wine,
assimilating the brown glaze in the wine. Pour the contents over the the
chicken. Add additional red wine to just cover the chicken and vegetables.
Cover the casserole and back at 350 deg. for 40 mins., or until chicken is
tender.
Serve with small boiled potatoes.

Makes 4 servings.