1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
3 to 3 1/2 lb. chicken
6 slices bacon
6 sm. onions
1/2 lb. mushrooms, sliced
4 carrots, halved
1 c. chicken broth
1 c. Burgundy
1 clove garlic
1/2 tsp. salt
Bouquet Garni: 1/2 tsp. thyme, 1 bay leaf, 2 lg. sprigs parsley in cheese cloth or tea ball

Mix flour, salt, pepper; coat chicken with mixture. In large skillet, fry bacon; remove and drain on paper towels. Brown chicken well in hot bacon drippings; push chicken aside. Add onions and mushrooms; cook and stir until onions are tender. Drain off fat. Crumble and add bacon. Stir in remaining ingredients. Cover and simmer 1 hour and 15 minutes. Remove Bouquet Garni and skim off fat before serving.