1 can (1 lb.) whole tomatoes
6 slices bacon, cut into 1 inch pieces
2 broiler-fryers (about 2 lbs. each) cut up
1/2 c. sifted all-purpose flour
2 tsp. salt
1/4 tsp. pepper
2 med. sized onions, chopped (1 c.)
1/2 lb. fresh mushrooms (or 1 lb.)
1/4 c. chopped parsley
Few shakes of paprika

Fry bacon until almost crisp in large frying pan. Lift out with slotted spoon and drain on paper towel and set aside. Leave bacon drippings in pan.

Wash chicken pieces and dry well. Shake chicken in mixture of flour, salt and pepper in paper bag to coat well (save any leftover flour mixture for later). Brown chicken, a few pieces at a time, in bacon drippings, place in 12 cup shallow baking dish.

Saute onion until soft in same pan, stir in saved flour mixture. Stir liquid, tomatoes, parsley and paprika seasoning into pan; heat to boil, stirring constantly. Spoon mixture over chicken in baking dish. Bake at 350 degrees for 1 hour, 20 minutes (halved recipe - bake 45 minutes). Uncover and add mushrooms and bacon. Serve over hot cooked rice or pasta.