2 slices bacon
2 cloves garlic, halved
1 tbsp. butter
4 chicken legs with thighs
1 c. onion, chopped
1/2 c. white wine
2 tbsp. parsley, chopped
2 tbsp. chives, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 (4 oz.) can mushrooms with liquid, sliced
1 c. chicken broth
2 tbsp. flour
1/2 c. sour cream

Saute bacon and garlic in butter until bacon is partially cooked. Discard garlic. Add chicken and brown on all sides. Stir in onion and saute until transparent. Add 1/4 cup wine and cook a few minutes, stirring to loosen browned particles.

Add parsley, chives, seasonings, mushrooms and broth. Cover and cook over low heat for 30 minutes, or until chicken is tender. Remove chicken and keep warm. Discard bay leaf. Blend flour with remaining wine. Stir into sauce and cook until thickened. Serve chicken on beds of fluffy rice. Top with sauce and dollops of sour cream.