Chicken - Coq au Vin

4 pieces of chicken
small slab of pork fat, diced (3/4 c.)
butter
12 small white onions
8 large shallots, quartered
4 sliced carrots  (I like more)
2 cloves garlic, crushed
s&p
3 T brandy
3/4 T flour
2 c dry white wine
5 sliced mushrooms  (a bit more)

Heat 1 T butter in heavy enameled or stainless casserole, saute the pork pieces until brown. Remove to a side dish. Add another T of butter to the pot if needed, saute onions, shallots, and carrots until lightly brown. Remove and add to side dish with garlic. Rub chicken pieces with s&p, brown over med-hi in the fat left in the pot. Remove. Pour brandy into pot and light. When flames subside, add flour, stir with wooden spoon for about a minute over very low heat. Add wine return chicken and vegetables and pork pieces to the pot. (Can be done up to this point and then wait until guests arrive or entree is served). Cook covered over low heat for half an hour or until chicken is properly done. While chicken is cooking, saute mushrooms in butter over high heat. Add to pot in the last 5 minutes of cooking. Taste the sauce - may need salt. Serve with boiled new potatoes.