Skill required: Successful cook
2 1/2 pound broiler-fryer, quartered
6 slices bacon, diced
2 tablespoons butter
8 whole mushrooms
8 small white onions, peeled
2/3 cup sliced green onion
1 clove garlic, crushed
2 1/2 tablespoons flour
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
2 cups Burgundy
1 cup canned condensed chicken broth, undiluted
8 small new potatoes, scrubbed
Chopped parsley
1. Day before serving: Wash chicken; dry on paper towels.
2. In Dutch oven, sauté bacon until crisp; remove.
3. Add butter to drippings; heat.
4. Add chicken and brown well all over; remove.
5. Pour off all but 2 tablespoons fat from Dutch oven.
6. Add mushrooms and white onions; cook until nicely browned. Remove; set aside with chicken.
7. Add green onion and garlic to Dutch oven; sauté 2 minutes. Remove from heat.
8. Stir in flour, salt, thyme and pepper.
9. Return to heat and cook, stirring constantly, until flour is browned - about 3 minutes.
10.Gradually stir in Burgundy and chicken broth; bring to boiling, stirring.
11.Remove from heat. Stir in bacon, chicken, onions and mushrooms.
12.Refrigerate; covered, overnight.
13.Next day: Preheat oven to 400 degrees F.
14.Add scrubbed potatoes to chicken mixture.
15.Bake, covered about 1 hour and 50 minutes or until chicken and potatoes are tender.
16.Garnish with parsley.
Yield: 4 servings
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