2 strips bacon
1 1/2 lb. frying chicken, cut up
1 med-size onion, chopped
3 garlic cloves, minced or pressed
1 c. dry white wine
1/8 c. dry vermouth
1 tbsp. dry basil
1 tsp. poultry seasoning
Salt and pepper
1/2 tbsp. cornstarch mixed with 1 tbsp. water

In a wide frying pan over medium heat, cook bacon until crisp. Remove bacon from pan; drain, crumble and set aside. Add chicken to pan, increase heat to medium-high, and cook in drippings, turning, until browned on all sides. Remove chicken and set aside.

Add onions and garlic to pan; reduce heat to medium and cook until onions are soft. Return chicken and bacon to pan. Add wine, vermouth, basil and poultry seasoning; season to taste with salt and pepper. Bring to a boil; cover, reduce heat, and simmer until meat near thighbone is no longer pink when slashed (40-45 minutes).

With a slotted spoon, lift out chicken, arrange on a platter and keep warm. Stir cornstarch mixture into pan juices and cook, stirring, until sauce boils and thickens slightly. Spoon over chicken or pass at the table. Makes 2 servings.