2 lb. chicken
1 lg. can mushrooms, drained
1-2 cloves minced garlic
1 c. dry vermouth wine
3 lg. onions, chopped
3 cans Franco-American beef gravy
2 strips bacon, uncooked
Fresh parsley (1 sprig), minced
1 bay leaf
Pinch thyme
1 celery stalk, cut up

Fry chicken pieces in a little oil in electric skillet and brown, remove skin from chicken. Put back in skillet and add remaining ingredients. Simmer for about 45 minutes, add a little wine during cooking, a little at a time. Serve over hot rice.