Chicken with Red Wine Sauce

Clean and singe chicken. If one large chicken is used cut in 8 pieces, but if 2 small ones, cut each in 4 pieces. Parboil pork (or bacon) dice about 5 minutes and drain them. Put butter in saucepan, add pork dice and cook until they are golden brown. Remove dice and reserve. Season pieces of chicken with salt and pepper, put in hot fat and cook until golden brown on all sides. Add onions and mushrooms, cover pan and continue cooking over a slow fire until onions are a little soft and are starting to brown. Pour off half the fat. Add shallots and garlic to fat remaining in pan and sprinkle the flour over. If oven is hot put the pan in it and leave a few minutes to brown flour. Otherwise, cook a few minutes over low heat on top of stove stirring to prevent scorching. Add wine and if it does not cover chicken add a little water; there should be just enough liquid to cover chicken. Add faggot, bring to a boil, add pork dice, cover pan, and cook in a moderately hot oven of 400° or simmer on top of stove about 35 to 45 minutes or until chicken is tender. If sauce needs it, skim fat from surface. Remove faggot and correct seasoning. Arrange chicken, mushrooms, onions and pork dice and serving dish and pour the sauce over. Sprinkle with chopped parsley.