Make ahead note:

Dish can be made entirely ahead and refrigerated or frozen until serving. Reheat gently and slowly to ensure dish is warm throughout. It can also be partially cooked and refrigerated and finished at the end by adding the mushrooms, onions and the thickener to the sauce.

Instructions for making with red wine are in parenthesis.

Ingredients:

• 3-4 oz salt pork or bacon
• 2 Tbl butter
• 3 lb chicken cut up into serving pieces plus several legs and thighs - or use all dark meat
• 1/4 cup of cognac
• 1 bottle dry white wine (Burgundy, Rhone, Zinfandel)
• 1-2 cups of chicken (beef) stock
• 1/2 Tbl tomato paste
• 2 cloves garlic
• 1/4 tea thyme
• 1 bay leaf
• 24 pearl onions - use frozen since they do not have to be peeled
• 2 Tbl butter
• 1/2 cup dry white wine or water
• 1/2 lb sliced mushrooms
• 1 Tbl butter
• 2 Tbl extra virgin olive oil
• 3 Tbl flour
• 2 Tbl softened butter
• salt and pepper to taste

Melt butter in casserole. Add pork cut into 1/2 inch dice and cook until lightly browned. Using a slotted spoon, remove the pork and set aside on a paper towel lined bowel.

Dry the chicken with a paper towel. Brown the chicken in casserole in batches. Put each batch aside as it browns. You do not have to cook it through. It will finish cooking in the casserole. When the browning is complete, return all chicken to casserole along with pork. Salt and pepper. Cover and cook over medium low heat for about ten minutes.

Meanwhile peel the onions (if using fresh) and put in heavy saucepan with melted butter and white wine. Simmer over very low heat. Allow most of moisture to cook off so onions brown somewhat. Add extra liquid if onions start to burn. Cook about 50 minutes. Onions can easily be made days ahead and refrigerated.

Uncover casserole. Add most of the cognac. Heat a tablespoon, ignite and add to casserole. Wait for fire to subside and pour wine into casserole. Add tomato paste, garlic, thyme and bay. Add enough stock to cover meat. Cover the casserole and simmer for about 30 to 35 minutes.

Prepare the mushrooms by slicing and cooking in melted butter and oil in a skillet until mushrooms give off liquid and it is cooked off again. They will turn a lovely brown. Put aside.

Remove chicken from casserole. Place on bowl covered with foil. Skim off fat. Boil the remaining ingredients in the casserole to reduce sauce to about 2-1/2 cups. Discard bay leaf. Blend butter and flour together. Beat into sauce with whisk. Allow to cook a few minutes over a medium heat. It can come to a gentle boil The sauce should cover the back of a spoon. Return chicken to casserole. Add onions and mushrooms. Allow to heat through. Serve over rice or noodles. Serves 8.