1 c. burgundy wine
1 chicken (2 1/2 to 3 lb.), cut up
2 slices bacon, fried crisp
2 med. onions
1 lg. bay leaf
1 1/2 tsp. crushed oregano
1 tsp. salt
1/4 tsp. pepper
1 tbsp. flour
1/2 c. water
1 c. bouillon (chicken or beef)
1 c. red wine

Marinate chicken in 1 cup burgundy wine for 1 hour. Fry bacon and set aside. Brown onions in the bacon fat. Brown the chicken in the bacon fat, and add the seasonings. Mix flour and water together, and add. Add the bouillon and the red wine. Bake at 350 degrees in a covered casserole dish; baste every 15 minutes.

Variation: Same as above, except do not marinate in wine. Sprinkle brandy on chicken after browning, and light with match. Let it flame for 2 minutes. Then season and add bouillon and wine. Serve over Souffle Potatoes.

SOUFFLE POTATOES:

You can use 1 package of instant mashed potatoes, or use fresh potatoes already boiled. Mash potatoes, add butter, salt and cream or milk. Depending upon the quantity, use 1 or 2 egg whites, beaten stiff, then fold into the potatoes. Use the egg yolk to frost the top of potatoes. Can add Romano cheese or bread crumbs as a garnish. Bake in a 350 degree oven until golden brown, about 1/2 hour.