Make first — Tie in cheesecloth

2 large sprigs of parsley, chopped

1 bay leaf

1/2 teaspoon dried thyme leaves (or use Bouquet Garni)


6 slices bacon

3 pounds chicken breasts, cut into strips

4 medium potatoes, peeled and cut into fourths

4 smallish onions

3 cups fresh sliced mushrooms

1 teaspoon minced garlic from a jar

1/2 teaspoon salt


1 cup dry red wine

1 cup hot water

2 tablespoons flour

3 tablespoons cold water

Cook bacon in Dutch oven until crisp. Remove bacon, reserve. Use fat. Put half the chicken at a time in the hot bacon fat over medium heat until brown on all sides. Repeat.  

Place chicken, potatoes, onion, mushrooms, garlic, Bouquet Garni, salt and bacon in Dutch oven. Pour wine and hot water over chicken and vegetables. Mix four and cold water to slightly thicken the liquid.

Heat to boiling. Reduce heat to simmer. Cover. 

Simmer for about 40 minutes or until juice runs clear.

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