Ingredients
1/4 pound bacon – diced
1 cup onions – chopped
1/4 cup mushrooms – sliced
2 each chickens – cut up
3 tablespoons butter or margarine
1 each bay leaf
1/2 teaspoon tarragon
4 peppercorns and parsley
1 teaspoon salt
2 cups dry red wine
1 tablespoon flour
1 tablespoon butter or margarine
2 tablespoons chopped parsley
Preparation
Cook bacon in skillet until brown and crispy; remove and reserve bacon. In hot bacon fat, cook onions and mushrooms until soft; remove and reserve.
Wash and dry chicken. Add 3 tbsp butter or margarine to remaining bacon fat in skillet; add chicken; brown.
Return bacon, onions and mushrooms to skillet. Tie bay leaf, tarragon, peppercorns, and parsley in small piece of muslin (bouquet garni); add to skillet. Add salt to wine; pour over chicken in skillet. Simmer, covered, 25 minutes or until chicken is tender.
Remove bouquet garni. Blend flour and 1 tbsp butter together; add to hot liquid bit by bit, until sauce is bubbly and thickened as you like.
Sprinkle with parsley.
