Ingredients
2.5 pound broiler chicken, quartered
6 slices bacon, diced
2 tablespoons margarine or butter
8 whole mushrooms
2/3 cup thinly sliced green onion
1 clove garlic, crushed
2.5 tablespoons flour
8 small white onions, peeled
1/2 teaspoon thyme leaves
1/4 teaspoon black pepper
2 cups Burgundy wine
1 can condensed chicken broth
8 small potatoes, scrubbed and halved
1 Dutch Oven
Preparation
Wash chicken and dry.
In Dutch oven, saute bacon until crisp. Remove bacon but leave drippings. Add butter and melt.
Add chicken and brown all over. Remove.
Pour out all but 2 tbsp fat. Add mushrooms and white onions, cook until nicely browned. Remove and set aside with chicken.
Add green onion and garlic to Dutch oven. Saute 2 minutes. Remove from heat, stir in thyme and pepper and a pinch of salt, stirring constantly until flour is browned (3 min). Gradually stir in Burgundy and chicken broth. Bring to a boil, stirring often. Remove from heat.
Stir in bacon, chicken, onion, and mushroom. Refrigerate, covered, overnight.
