COQ AU VIN

1 Chicken (about 3-1/2 lbs.) cut into serving pieces.
Salt and pepper
1/3 cup all-purpose four, divided
3 Tbs. vegetable oil, divided
8 oz. Small mushrooms (if large cut into quarters)
8 pearl onions, peeled
2 cloves garlic, minced
1 1/2 cups red wine (such as burgundy)
1 tsp. dried thyme leaves (do not crumble)
1 bay leaf
1 Tbs. butter or margarine, softened
2 Tbs. chopped parsley
1/4 lb. Salt pork, diced (optional but I prefer to use it)
1 tsp. Chicken base such as Knorr ( optional)
Sprinkle chicken with salt and pepper. Dust with flour. In a 5-qt. Dutch oven heat 2-Tbs. oil and brown salt pork lightly, remove salt pork from pan and brown chicken in 2 Tbs. remaining fat. Remove chicken and return 1 Tbs. fat to pan. Sauté onions and mushrooms until lightly browned. Stir in garlic; add wine, thyme, and bay leaf. Return chicken and salt pork to pan along with any juices. Bring to boil. Reduce to simmer and cook until chicken is tender, about 15-20 minutes. Mix butter with remaining flour into a paste. Remove chicken, onions and mushrooms from pan. Stir flour mixture into sauce. Cook until slightly thickened. Check for seasoning. Add chicken base if you think it needs it. Pour some of sauce over chicken and sprinkle with parsley. Serve extra sauce on side. Serves 4.