3 slices bacon
2 onions, cubed
1 tbsp. butter
1 bay leaf
2 garlic cloves, minced
1 1/2 c. burgundy wine
1 whole chicken, cut into 4-6 pieces
Pepper, salt, cayenne pepper
2 tbsp. flour

GARNISH:

3 slices bacon
1 sm. can whole mushrooms
Parsley

Saute bacon and onions in 1 tablespoon of butter until glassy. Add wine, bay leaf, garlic and salt. Wash and dry chicken parts, salt and pepper to taste. Brown in pan with butter. Add pieces to sauce and cook (simmer for approximately 45 minutes). Take out chicken and keep warm. Mix flour with water and mix into sauce, season with pepper and cayenne pepper. Saute rest of bacon cut into strips and mushrooms until brown. Put chicken back into sauce, top with mushrooms and bacon, garnish with parsley. Serve with rice or French bread and burgundy wine.