MRS. JACQUELINE KENNEDY'S CHICKEN IN WINE

4 tablespoons butter
1/4 pound salt pork, minced
3/4 cup chopped onion
1 carrot, sliced
1 clove garlic, minced
2 shallots, minced
1 (3 to 4 pound) fryer chicken, quartered
2 tablespoons flour
2 tablespoons chopped parsley
1 teaspoon marjoram
1/2 bay leaf
1/2 teaspoon thyme
1 teaspoon salt
1 pinch pepper
2 cupry white wine
3/4 pound mushrooms, sliced

Melt the butter in a Dutch oven; add the salt pork, onions, carrots, garlic, and shallots and brown lightly. Remove the vegetables to a separate plate.

Brown the chicken in the remaining fat. Remove the chicken to a plate.

Stir in the flour, parsley, marjoram, bay leaf, thyme, salt, and pepper. Stir in the wine. Return the chicken to the pot, reduce the heat to low, and simmer for one hour.

For the last ten minutes of cooking, return the vegetables to the pot and add the mushrooms. Season to taste with salt and pepper.

Serve the chicken on a hot platter with the sauce and vegetables poured over it.

Servings: 4
Adapted from source: A Treasury of White House Cooking by Francois Rysavy as told to Frances Spatz Leighton