4 slices bacon
1/2 c. butter
2 broiler/fryers, cut in quarters
16 sm. white onions
16 lg. mushrooms
2 cloves garlic, minced
1 bunch scallions, cleaned and cut
1/4 c. flour
3 c. dry red wine
2 chicken bouillon cubes
1 c. boiling water
1/4 tsp. pepper
1/2 tsp. thyme
1 bay leaf

Cut bacon in small pieces, cook until crispy over medium heat, remove bacon, save. Place butter in same pan with bacon fat. Brown chicken, remove and set aside. Peel onions, but leave whole. Clean mushroom and leave whole. Brown onions and mushrooms in same pan.

Remove, pour off dripping, leaving about 1 tablespoon. Add garlic, and green onions. Stir in flour and cook over medium heat about 2 minutes. Stir constantly until flour is lightly browned. Remove from heat and add wine and bouillon mixed with water. Return to heat and cook to boiling. Season with pepper, thyme and bay leaf. Add bacon, chicken, onions, mushrooms. Cover and simmer 30 to 45 minutes.