INGREDIENTS

INSTRUCTIONS

Cook bacon in 12-inch skillet until crisp. Drain bacon on paper towel
reserving fat in skillet. Cook chicken in bacon fat about 20 minutes or
until brown on all sides. Move chicken to one side of skillet. Add onions
and mushrooms. Cook, stirring frequently, until mushrooms are tender;
drain. Mix chicken, onions and mushrooms.
Crumble bacon into skillet. Stir in potatoes, bouillon granules, boiling
water, wine, garlic, salt and bouquet garni- Heat to boiling; reduce heat.
Cover and simmer about 1 hour or until chicken is done.
Remove bouquet garni. Remove chicken and vegetables with slotted spoon to
warm serving dish; keep warm while preparing gravy. Skim excess fat off
liquid. Shake 3 tablespoons water and the flour in covered container. Stir
flour mixture slowly into liquid. Heat to boiling, stirring constantly.
Boil and stir I minute. Pour gravy over chicken. Sprinkle with parsley.
* Bouquet garni Tie 2 large sprigs parsley, I bay leaf and 1 1/2 teaspoons
fresh or l/2 teaspoon dried thyme leaves in cheesecloth bag
Nutrition Information per Serving
1 serving               Percent of U.S. RDA
Calories        675     Protein 54% Protein, 9 36 vitamin A 2%
Carbohydrate, 9 30      Vitamin C
18% Fat, 9 31 Thiamin 18% Cholesterol, mg 115
Riboflavin      26% Sodium mg s20 Niacin 64% Potassium, mg 940 Calcium
4% Iron 14%
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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