Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Whole chicken, about 3 lbs 1/2 lb Mushrooms, 1/4' diced
4 sl Bacon 1 t Dried thyme
1 tb Vegetable oil 1 tb Parsley, chopped
1 lg Onion, chopped 2 tb Flour mashed with 2 tb
2 cl Garlic, chopped -butt
1 c Chicken broth 1 c Dry white wine

1. Truss chicken and season with salt pepper.

2. In a large flameproof caserole, brown bacon pieces over low
heat.
: Remove bacon with a slotted spoon and drain on paper towels.
: Add oil to bacon drippings. Add chicken and cook over medium
heat,
: turning, until browned well all over, about 20 minutes.
Remove
: from pan.

3. Add onion garlic to pany drippings and cook until tender,
: about three minutes. Stir in white win, chicken broth,
mushrooms,
: thyme and parsley. Return chicken bacon to caserole.

4. Cover cook over low heat 1 hour, until chicken is tender.
: Remove chiken to heated serving platter cover lightly with
: foil to keep warm.

5. Bring cooking liquid in caserole to a boil. Gradually stir in
: flour butter paste. Cook, stiring constaly, until sauce
: thickens, about 2 minutes. Pour over chicken.
Submitted By CAROLE CRONAN On 12-04-94

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