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["Step 1 - Make the Chunks", "- Add water to cover bottom of skillet, heat over medium heat", "- Slice salt pork into 1/4 inch cubes", "- Render salt pork in skillet until all water dissolved and fat left in bottom", "- Remove meat and leave fat", "- Peel pearl onions by blanching in boiling water for 1 minute then peeling", "- Add pearl onions to skillet and brown well. Remove", "- Salt and pepper chicken pieces well.", "- Add flour to big ziplock, then shake & bake chicken pieces.", "- Brown chicken pieces in skillet in batches", "- Add some butter to skillet and brown mushrooms well", "- Put mushrooms, port meat and pearl onions in baggie and refrigerate", "- Deglace skillet with 1 cup of wine (not on heat)", "- Add tomato paste, chicken broth and remaining wine to skillet. Stir to mix.", "", "Step Two - Make the Chicken Marinade", "- Quarter celery, carrot, and onion", "- Add to dutch oven or stockpot than can go in the oven", "- Add veggies to bottom of pot, with sprigs of thyme, garlic cloves, and bay leaf", "- Add wine mixture from skillet into pot. Cover and refrigerate 1-4 days", "", "Step 3 - Finish Cooking", "- Move pot directly from fridge into 325 degree oven. Bake for 2 hours, stirring 2-3 times to keep chicken submerged in wine sauce", "- Remove pot from oven. Remove chicken from sauce into a bowl", "- Strain wine sauce into a bowl to remove the veggies. Discard veggies.", "- Add wine to saucepan and cook over high heat until reduced by 1/3, about 30 minutes", "- Add ""chunks"" (pearl onions, pork meat, mushrooms) to sauce and cook for 15 minutes", "- Add chicken to sauce and heat through", "- Serve over egg noodles"]
