"This is a good basic starter recipe. I made a few modifications, first I only used one bottle of wine, a lovely beaujolais. I also used bacon instead of salt pork, even blanched salt pork is too salty for me, used a fresh brandywine tomato instead of tomato paste in the mire-poix and did not flour the chicken prior to browning, I thicken the sauce using beurre maine. I also make chicken stock using the back & giblets from the chicken, one carrot & a few peppercorns, I started it just before I began blanching the bacon. I used Julia Child's recipe for the onions & mushrooms and did strain the mire-poix prior to reducing & thickening the gravy. Served with garlic mashed potatoes, a salad of mixed greens & haricot vert. It was lovely. Overall this is a time intensive recipe but always, always worth the time and dirty dishes. Half the joy of French comfort food is the preparation & the fabulous smells that come from the kitchen while it is slowly cooking. "