Ingredients
- 3- to 3½-pound broiler-fryer chicken, cup up
- ½ cup all-purpose flour*
- 1 teaspoon salt
- ¼ teaspoon pepper
- 6 slices bacon
- 6 small onions
- ½ pound mushrooms, washed, trimmed and sliced
- 4 carrots, halved
- 1 cup chicken broth**
- 1 cup red Burgundy
- 1 clove garlic, crushed
- ½ teaspoon salt
- Bouquet Garni (below)
Directions
- Wash chicken and pat dry.
- Mix flour, salt and pepper.
- Coat chicken with flour mixture.
- In large skillet, fry bacon until crisp; remove and drain.
- Brown chicken in hot bacon drippings.
- Push chicken to one side; add onions and mushrooms and cook and stir until onions are tender.
- Drain off fat.
- Crumble bacon and stir in with remaining ingredients.
- Cover; simmer about 1 hour or until chicken is tender.
- Remove Bouquet Garni before serving.
- Skim off excess fat.
- If desired, sprinkle chicken with snipped parsley.
*If using self-rising flour, decrease salt to ½ teaspoon. **Chicken broth can be made by dissolving 1 chicken bouillon cube in 1 cup boiling water, or use canned chicken broth.
Bouquet Garni
Tie ½ teaspoon thyme leaves, 1 bay leaf and 2 large sprigs parsley in cheesecloth bag or place them in teaball.