Recipes

"Begin preparing the bird a day in advance.

Rinse it, pat dry and cut into 10 pieces.

Place in a mixing bowl with the wine.

Peel and thinly slice the onion.

Peel the carrots and cut into thin rounds.

Add the onion, carrots, thyme, bay leaf and peppercorns to the chicken and wine.

Cover and refrigerate overnight.

The following day, remove the chicken and vegetables from the marinade, drain and pat dry.

Strain the marinade through a fine sieve and reserve.

Heat the oil in a large, deep-sided skillet.

Add the chicken, a few pieces at a time, sauté until nicely browned on all sides, and transfer to a large Dutch oven.

Sauté the vegetables in the skillet until lightly browned and add to the Dutch oven.

Crush the garlic and add to the skillet.

Pour the marinade into the Dutch oven and season with salt.

Bring to a boil over medium heat, then cover and simmer over low heat for 1 to 2 hours, depending on the age of the bird.

Remove any rind from the slab bacon and cut into 1 by 1/4-inch pieces.

Rinse and trim the mushrooms.

Peel the pearl onions.

Melt the butter in a skillet, add the bacon, mushrooms, and onions, and sauté until browned, about 8 minutes.

A few minutes before the chicken is ready to serve, add the sautéed bacon, mushrooms and onions to the pan and cook, stirring, until heated through.

Correct the seasoning.

Mince the parsley, sprinkle over the chicken and serve.

Note: The flavor and authenticity of this dish depend on finding, as we have noted above, a ""tough old bird."" If you can not get a rooster, buy the biggest, oldest hen you can find.

You may have to buy two smaller chickens.

The younger the chicken, the shorter the cooking time."