Serve over noodles or with parsleyed potatoes.

6 slices bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 pound fresh mushrooms
1/2 pound tiny pearl onions
8 baby carrots
2 1/2 cups dry red wine
1 1/2 cups chicken broth
2 cloves garlic, minced
1 teaspoon salt
Bouquet garni
Minced parsley

Fry bacon in Dutch oven until crisp; remove bacon. Mix flour, 1 teaspoon salt and pepper. Coat chicken with flour mixture. Cook chicken in hot bacon fat over medium heat until light brown on all sides, 15 to 20 minutes. Remove chicken. Cook mushrooms, onions and carrots until light brown. Drain fat.

Return chicken to Dutch oven; crumble bacon over chicken and vegetables. Stir in wine, chicken broth, garlic, 1 teaspoon salt and bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 35 to 40 minutes.

Skim fat; remove bouquet garni. Sprinkle with parsley; serve in soup bowls.

Yields 6 to 8 servings