• 4 slices bacon, chop and cook til crispy
• 1/2 cup butter
• 2 broiler-fryer chicken, cut into quarters
• 16 small white pearl onions (peeled and left whole)
• 16 large mushrooms, sliced
• 2 garlic cloves (minced)
• 1 bunch scallions (cleaned and cut up)
• 1/4 cup flour
• 3 cups dry red table wine
• 2 chicken bouillon cubes
• 1 cup boiling water
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 teaspoon thyme
• 1 bay leaf

1. Preheat cooker/fryer to 300 degrees. Cook bacon till crisp; remove and reserve.
2. Add butter to bacon fat and brown chicken pieces. Remove chicken and reserve.
3. Lightly cook onions and mushrooms, remove. Pour out drippings, and reserve 2 tablespoons in cooker. Cook garlic and scallions til limp. Stir in flour and cook 2 minutes till flour has browned. Turn off heat. Stir in wine, bouillon and 1 cup of boiling water.
4. Turn heat up to 300 degrees and stir till mix comes to a boil. Add salt, pepper, thyme and bayleaf, stir. Add bacon, chicken, onions and mushrooms; cover. Turn heat to simmer and cook for 30 to 45 minutes till chicken in tender. Remove bay leaf before serving.

I can't remember where I found this recipe. I've been making it for years and it's one of my families most requested. I prepare this in a cooker/fryer. Cook time includes all cooking needed. The meat gets so tender through the final cooking process that the meat literally falls off the bones. Because of that, I prefer to use all boneless chicken thighs and breasts. A rule of thumb to follow for the wine......only use a wine in this recipe that you consider good enough to drink