5 slices lean bacon, cut in quarters
12 sm. onions, peeled
1 clove garlic, chopped
4 lbs. chicken or parts you like best
2 tsp. brandy
3 tbsp. flour
2 tbsp. parsley, minced
1 tsp. dried thyme
1 bay leaf
1 1/2 c. dry red wine
1 tsp. water
1 c. fresh mushrooms, sliced

Use a Dutch oven. Fry bacon a short time, then add onions and garlic. Fry until slightly yellow. Brown chicken with the bacon, onions and garlic.

Mix brandy, parsley, thyme, bay leaf, 2 tablespoons flour, salt and pepper. Sprinkle over the chicken. Stir pieces to distribute the seasoning.

Put cover on Dutch oven. Mix 1 teaspoon water with 1 tablespoon flour to make a paste. Using a butter knife, spread mixture around outside edges of Dutch oven to seal. Bake chicken in moderate oven approximately 1 1/2 hours. Add the mushrooms and cook for another 5 minutes. Put chicken on platter and cover with the sauce.

Good with green beans, oven baked rice, green salad and white wine, of course.