Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Slices bacon 1 c Dry red wine
3 lb Broiler-fryer chicken,cut up 1 Clove garlic,crushed
6 Small onions 1 ts Salt
8 oz Fresh mushrooms,sliced 3 tb Water
4 Potatoes,quartered 2 tb Flour
1 ts Instant chicken bouillon Snipped parsley
1 c Boiling water

-----------------------BOUQUET GARNI----------------------------
2 Large sprigs parsley 1/2 ts Dried thyme leaves
1 Bay leaf 1 Cheesecloth bag

Fry bacon until crisp; remove bacon and drain on paper towels. Brown
chicken in hot bacon fat, about 20 minutes.

Push chicken to one side. Add onions and mushrooms. Cook and stir
until mushrooms are tender; drain off fat. Mix chicken, onions and
mushrooms.

Crumble bacon into skillet. Stir in potatoes, instant bouillon,
boiling water, wine, garlic, salt and bouquet garni(see note). Heat
to boiling; reduce heat. Cover and simmer until chicken is done,
about 1 hour.

Remove bouquet garni and discard. Remove chicken and vegetables to
warm serving dish; keep warm while preparing gravy. Skim excess fat
off liquid. Shake 3 tablespoons water and the flour in covered jar.
Stir flour mixture slowly into liquid. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Pour sauce over chicken; sprinkle
with parsley.

NOTE: Tie 2 large sprigs parsley, 1 bay leaf and 1/2 teaspoon dried
thyme leaves in cheesecloth bag.

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