1 chicken
1 big onion
Grease
1 garlic clove
1/3 c. flour
1/2 c. wine
1 tbsp. chopped parsley
Green onion tops
1 bay leaf
Salt and pepper
1 1/2 c. water
1 pimento, if desired
1/8 tsp. nutmeg
Worcestershire sauce
1 can mushrooms
1 stalk celery
2 chicken bouillon cubes
Accent

Cut chicken in pieces; put grease in pot (a little to cover bottom); sprinkle Worcestershire sauce on chicken; sprinkle salt and pepper on chicken; press garlic on chicken. Brown chicken in hot grease. Take chicken out of pot and put flour in grease. Stir flour until brown. Put bay leaf in. Stir in bouillon cubes and a little Accent. When it is dark add onions and celery and brown. Pour in wine and water and stir. Add parsley, salt, pepper, and mushrooms (with liquid). Put chicken in sauce. Check salt and pepper again. Add onion tops, pimento, and nutmeg. Cover and cook. When it begins to boil lower the heat; 1 1/2 hours. Serve with rice.