Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 sl Bacon
3 lb Cut-up broiler-fryer
-chicken
6 sm Onions
8 oz Mushrooms, sliced (about 3
-cups)
4 Potatoes, cut into fourths
1 ts Chicken bouillon granules
1 c Boiling water
1 c Red Burgundy or other dry
-red wine
1 Clove garlic, crushed
3/4 ts Salt
-Bouquet garni *
3 tb Water
2 tb Cold Medal all-purpose
-flour
-Chopped fresh parsley

Cook bacon in 12-inch skillet until crisp. Drain bacon on paper towel
reserving fat in skillet. Cook chicken in bacon fat about 20 minutes
or until brown on all sides. Move chicken to one side of skillet. Add
onions and mushrooms. Cook, stirring frequently, until mushrooms are
tender; drain. Mix chicken, onions and mushrooms.

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

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

6 servings.

* Bouquet garni Tie 2 large sprigs parsley, I bay leaf and 1 1/2
teaspoons fresh or l/2 teaspoon dried thyme leaves in cheesecloth bag

Nutrition Information per Serving

1 serving Percent of U.S. RDA

Calories 675 Protein 54% Protein, 9 36 vitamin A 2%
Carbohydrate, 9 30 Vitamin C
18% Fat, 9 31 Thiamin 18% Cholesterol, mg 115
Riboflavin 26% Sodium mg s20 Niacin 64% Potassium, mg 940
Calcium 4% Iron 14%

From the files of Al Rice, North Pole Alaska. Feb 1994

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