• 127_recipe

    Ingredients:

    3 - 3 1/2 lbs broiler-fryer chickens, cut up (I remove the skin)

    1/2 cup flour

    1 teaspoon salt

    1/4 teaspoon pepper

    6 slices bacon

    6 small onions

    1/2 lb mushroom, sliced

    4 carrots, halved or julienned

    1 cup chicken broth (or 1 chicken bouillon cube dissolved in 1 cup water)

    1 cup red Burgundy wine

    1 garlic clove, crushed

    1/2 teaspoon salt

    Bouquet Garni

    1/2 teaspoon thyme leaves

    1 bay leaf

    2 sprigs parsley (tied in cheesecloth bag, or place in teaball)

    Directions:

    Mix flour, salt and pepper and put in paper or plastic bag.

    Drop chicken pieces into bag and shake to coat.

    In large skillet fry bacon until crisp; drain and reserve bacon bits.

    Brown chicken in bacon drippings.

    Remove to a plate.

    Add onions and mushrooms to skillet and cook until onions are tender.

    Drain off fat.

    Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).

    Add remaining ingredients, including bacon bits.

    Cover and simmer about 1 hours.

    or until chicken is tender.

    (Or cover and bake at 350F for 1-1 1/2 hrs).

    Remove Bouquet Garni before serving.

    Skim off excess fat.

    If desired, sprinkle with snipped parsley.