3 frying chickens, quartered or pieces
3/4 lb. quartered mushrooms
1 sm. eggplant, peeled and sliced
4-5 peeled and quartered tomatoes
2 sliced green peppers
8 sm. cooked onions (or 1 lg. white)
2 cloves garlic, chopped and mashed
1/2 tsp. thyme
2 bay leaves
1 tsp. basil
Salt and pepper
3/4 c. dry white wine

Brown chicken in half bacon fat and half butter. Add salt and pepper. Place in deep casserole or roaster. In the fat in which the chickens were cooked, stir together vegetables and seasonings. Place around and over chicken. Pour wine into first pan; stir and scrape up brown bits and add to casserole. Cover and cook 45 minutes at 350 degrees. Holds well at low temperature. Serve with rice and French bread.