8 chicken legs & wings
2 oz. streaky bacon
2 onions
4 tbsp. olive oil
8 fl. oz. dry white wine
4 oz. mushrooms
2 bay leaves
2 tbsp. chopped parsley
2 tbsp. chopped chives
1 tbsp. arrowroot
1/4 pt. sour cream
Sprigs of fresh parsley to garnish

Rub chicken all over with garlic. Dice bacon and fry until crumbly. Add oil and when fat is hot add chicken pieces. Pour in 4 ounces of wine, cover and cook for 35 minutes. Slice mushrooms and add with bay leaves, half the chopped parsley and chives. Cover and cook for 10 minutes. Discard bay leaves and remove chicken with a draining spoon, placing it in a warmed dish. Keep hot. If a lot of liquid remains, boil until reduced.

Mix arrowroot and remaining wine and stir into remaining pan juices. Cook, stirring continuously with wooden spoon, until thickened. Gradually add sour cream, keeping mixture hot but not boiling. When hot, pour over chicken and garnish with remaining chopped parsley and chives and parsley sprigs. Serves 4-6.