Disjoint, wash and dry the chicken. Saute salt pork, onions, carrot, shallots, and garlic in olive oil until lightly browned. Remove the vegetables or push aside to brown the chicken in the fat. Once browned, remove the chicken from the pan. Add flour, parsley, and herbs to the pan and stir in the red wine. Add the chicken back in and let it simmer covered over low heat (or covered and in the oven at 325) until done; about one hour. Add the mushrooms and cook for an additional five minutes. Serve on a hot platter with the sauce. Liberally sprinkle with additional chopped parsley.
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