1 large baking hen, or 1 spring chicken ½ cup bacon fat ½ cup flour 1 cup chopped aonion 1 cup chopped celery ¼ cup minced garlic 1 cup pear onions 1 cup strawberry or rose’ wine 2 cups chicken stock 1 cup whole strawberries,...

• 1 large baking hen, or 1 spring chicken
• ½ cup bacon fat
• ½ cup flour
• 1 cup chopped aonion
• 1 cup chopped celery
• ¼ cup minced garlic
• 1 cup pear onions
• 1 cup strawberry or rose’ wine
• 2 cups chicken stock
• 1 cup whole strawberries, washed, stem removed and halved
• 20 button mushrooms
• 1 cup fresh baby green peas
• 1 tsp chopped thyme
• 1 tsp chopped oregano
• 1 bay leaf
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp Louisiana Hot Sauce

1. Cut chicken into 8 serving pieces
2. Into a Dutch oven, heat bacon fat over medium high heat
3. Season chicken with salt, pepper, and hot sauce; dust in flour, shaking off excess
4. Place chicken into hot fat and brown on all sides, remove and set aside
5. Add onions, celery, garlic, and pearl onions; sauté 3-5 minutes until wilted
6. Return chicken to pot and add wine and stock, bring to rolling boil and reduce to simmer
7. Add strawberries and next 8 ingredients; blend well, cover and cook for 1 hour (40 minutes for spring chicken), check for tenderness

Serves 6-8