2 lg. fryers, cut up
butter
1/4 c. parsley
1/4 c. shallots, chopped
1 1/2 c. Burgundy wine
2 (10 1/2 oz.) cans condensed chicken broth
2 cloves garlic, minced
1 bay leaf
1/2 tsp. thyme, crushed
1/4 tsp. pepper
1/2 lb. fresh mushrooms
2 (1 lb.) cans white onions, drained
Flour to thicken

Brown chicken in butter. Remove. Saute shallots, add garlic and flour. Stir until well blended. Add wine, broth, bay leave, thyme, and pepper. Bring to boil, stirring constantly. Return chicken to pan, cover and simmer 15 minutes. Add mushrooms and canned onions. Cook until chicken is tender. Serves 6-8.