Instructions: Melt the butter in a Dutch oven; add the salt pork, onions, carrots, garlic, and shallots and brown ightly.

Remove the vegetables to a separate plate and brown the chicken in the remaining fat.

Remove the chicken to a plate and 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.

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