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.