1/2 c. flour
1 fryer, cut up
6 slices bacon
1/2 tsp. thyme leaves
1 bay leaf
2 carrots, sliced thin
1-2 potatoes, sliced thin
1 c. chicken broth
1 c. red wine
1 tsp. salt
1/2 tsp. pepper
Pearl onions, optional

Mix flour, salt, and pepper. Coat chicken. Fry bacon until crisp. Remove bacon. Add chicken to bacon fat. Brown on each side. Drain fat. Add thyme, bay leaves, vegetables, chicken broth, and wine. Cover. Simmer until all is tender. Do not over cook. To serve, crumble reserved bacon over top. Serve in shallow bowls with hot French bread.