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.

6 servings.

* 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% 26% Sodium mg s20 Niacin 64% Potassium, mg 940 Calcium 4% Iron 14%