1 (⅓-pound) boneless pork shoulder chop

1 (3- to 4-pound) whole chicken

8–10 small white onions, peeled

½ pound small mushrooms

4 cups Basic Beef Broth (see recipe on page 2)

¼ cup dry white wine

2 tablespoons Dijon mustard

2 tablespoons fresh chopped parsley

1 teaspoon cornstarch

1 teaspoon water

• Cut the pork into ¾-inch cubes. Cut the chicken into serving pieces (breasts, thighs, wings, etc.).

• In a large, deep skillet, cook the pork in its own fat on medium heat until browned. Remove the pork with a slotted spoon and set aside.

• Add the chicken and onions to the pan with the pork drippings. Cook on medium heat for about 20 minutes, turning the chicken pieces occasionally, until the chicken and onions are well browned. Using a slotted spoon, remove the meat and vegetables from pan and set aside.

• Add the mushrooms to the pan and sauté them in the drippings until soft; remove from pan and set aside.

• Add the broth to the pan and bring to a boil, scraping the bottom of the pan with a wooden spoon to loosen any cooked bits; continue to boil until the liquid has reduced by about half. Return the chicken, onions, and mushrooms to pan. Add the wine and mustard; bring to a boil. Cover, reduce heat, and simmer for about 30 minutes, until the chicken is cooked through. Stir in the reserved pork and the parsley; bring to simmer again.

• With a slotted spoon, remove all the meat and vegetables from the pan and transfer to a warm serving platter. Whisk together the cornstarch and water until smooth; add this mixture to the pan juices and quickly bring to a boil, whisking constantly until it thickens. Pour the broth over the chicken and vegetables, and serve.

Serves 4

Serve this dish on a colorful platter for a dinner party. Add oven-roasted potatoes and a green salad.