1 whole chicken, 2 1/2 to 3 lb., cut into pieces
3 to 4 slices bacon, cut into 1/2 inch pieces
1 envelope onion mushroom soup mix
1/2 tsp. salt
1/4 tsp. thyme
1 clove garlic, minced
1 1/2 c. dry red wine
1/2 c. water
1 can small whole onions, drained
2 tbsp. chopped parsley

Cook the bacon until crisp and set aside. Mix the bacon dripping with all other ingredients. Place chicken in a large casserole. Pour dripping mix over chicken. Crumble bacon bits over the top. Cook at 350 degrees for 1 hour or longer.