Coq-au-vin à la Beaujolaise

• young cock or roasting chicken (about 3 pounds)
• 3 tablespoons butter
• 2

Cut the chicken into serving pieces. Heat 2 tablespoons each butter and olive oil in a heatproof casserole with the salt pork or bacon, cut in cubes. When the cubes begin to turn golden, add the onions and cook for a minute or two, and then add the mushrooms. Sauté the mixture gently until the onion