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3 to 3 1/2 pound chicken, cut up
1/2 cup self-rising flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices bacon
6 small onions
1/2 pound mushrooms, washed, trimmed, and sliced
4 carrots, halved
1 cup chicken broth
1 cup red wine (Burgundy is recommended)
1 clove garlic, crushed
Bouquet Garni (below)
Bouquet Garni--
Tie 1/2 teaspoon thyme leaves, 1 bay leaf, and
2 large sprigs parsley in cheesecloth bag or
in teaball.
1. Wash chicken and pat dry.
2. Mix flour, salt, and pepper, and coat chicken.
3. Fry bacon until crisp; drain on paper towels.
4. Brown chicken in hot bacon drippings.
5. Push chicken to one side; add onions and mushrooms, and cook and stir until onions are tender. Drain fat.
6. Crumble bacon. Add, with remaining ingredients, to chicken. Mix all ingredients well.
7. Cover and simmer until chicken is tender (about 1 hour).
8. Remove Bouquet Garni before serving, and skim off excess fat.
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