( Coq au Vin)

1 frying chicken

8 small white onions

4 small shallots

1 tablespoon minced parsley

1 tablespoon minced chervil

2 tablespoons flour

1 tablespoon brandy Salt and pepper to taste

3 tablespoons butter 1/4 lb. salt pork diced 1/4 lb. mushrooms 1 bay leaf 1 carrot Pinch thyme 1 cup red or white wine 1 clove garlic

Lightly brown the salt pork in the melted butter, add the shallot, onions, garlic and the carrot cut in circles. Simmer till golden, but not browned. . Lift out and brown the chicken. Sprinkle with the flour, seasoning and herbs. Return the sauteed vegetables and add the wine. Cook fifteen to twenty minutes on a rather hot fire. During the last five . minutes add the mushrooms. Skim off excess fat and serve.

Red wine is usual in making this dish, but the white one gives a more delicate flavor.

Make your dinner perfect by serving with this chicken a salad of mixed greens with a simple French dressing made with lemon juice. The acid of vinegar devitalizes the subtle details in flavor of the wine-cooked chicken.