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
1/2 teaspoon thyme leaves
1 bay leaf
2 sprigs parsley (tied in cheesecloth bag, or place in teaball)
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.