6 pieces chicken
4 slices bacon, cut up
4 carrots, cut in 3/4 inch slices
2 lg. onions, sliced
1 clove garlic, crushed
3 tbsp. flour
2 tbsp. minced parsley
1 tsp. marjoram
1/2 tsp. thyme
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. Tokay red wine
1 bay leaf
1/2 lb. mushrooms, sliced
2 tbsp. butter

In large, heavy skillet, saute bacon, carrots, onion and garlic. Remove vegetables from pan and brown chicken in remaining bacon fat. Add flour and spices to vegetables and spoon over chicken in frying pan. Pour wine over vegetables and chicken and add bay leaf. Simmer 1 1/2 hours, covered. Saute mushrooms in butter; add to chicken for last 10 minutes.