3 to 4 lbs. chicken
1 c. chopped onion
2 c. mushrooms
6 to 8 slices bacon (reserve the fat)
6 c. beef broth
1 c. red wine
3 cloves garlic
Thyme, salt, pepper

Sprinkle the chicken pieces with thyme, salt, pepper on both sides. Brown the chicken in the bacon fat. Add everything else and season to taste. Cover and simmer about 3 hours. Take out the chicken and thicken the sauce. Serve on egg noodles.