8 slices bacon, diced
24 sm. white onions, peeled
1 lb. sm. whole mushrooms
2 (4 1/2 lbs.) roasting chicken, cut into serving pieces
Salt and pepper to taste
Flour
6 tbsp. butter
6 tbsp. oil
4 cloves garlic, crushed
2 tbsp. parsley flakes
1 tsp. tarragon
1/2 tsp. thyme
3 c. white wine

In a heavy skillet, cook bacon slowly until crisp. Remove and drain on paper towels. Brown onions lightly in skillet; remove. Saute mushrooms lightly; remove. Sprinkle chicken with salt and pepper. Dredge lightly in flour. Pour off fat in skillet and add butter and oil. Brown chicken; sprinkle with crushed garlic and herbs. Add bacon bits, onions, and mushrooms with wine in 2 (13 x 9 x 2 inch) baking dishes. Cover with heavy duty Reynolds wrap. Divide Chicken mixture evenly between the 2 casseroles. Pour 1 1/2 cups wine over each. Bake one batch, covered, in 350 degrees for 1 hour.