4 strips bacon
2 med. onions, chopped
1 c. dry white wine
2 tbsp. dry basil
Salt & pepper
1 frying chicken (3-3 1/2 lb.) in pieces
5 cloves garlic, minced or pressed
1/4 c. dry vermouth
1 tsp. poultry seasoning
1 tbsp. cornstarch mixed with 2 tbsp. water

Over medium heat, cook bacon until crisp. Remove bacon from pan, drain, crumble and set aside. Add chicken to pan, increase heat to medium-high, cook in drippings, turning, until browned on all sides. Remove from pan and set aside.

Add onions and garlic to pan, reduce heat to medium and cook until onions are soft. Return chicken and bacon to pan. Add wine, vermouth, basil and poultry seasoning; season to taste with salt and pepper. Bring to a boil; cover, reduce heat, simmer until meat near thighbone is no longer pink when slashed (40-45 minutes).

With a slotted spoon, lift out chicken, arrange on a platter and keep warm. Stir cornstarch mixture into pan juices and cook, stirring, until sauce boils and thicks slightly. Spoon over chicken or pass at table. Makes 4 servings.