INGREDIENTS

  • 1 (2-3lb) roasting chickens , cut up
  • 3 tablespoons butter or olive oil
  • 1/4 lb bacon , chopped finely
  • 3/4 cup green onions , chopped
  • 1 carrot , sliced
  • 1 garlic clove , peeled
  • 2 tablespoons flour
  • 2 tablespoons minced parsley
  • 1/2 teaspoon marjoram
  • 1/2 bay leaf
  • 1/2 teaspoon ground pepper
  • 1 1/2 cups dry red wine
  • 1/2 lb sliced mushrooms

DIRECTIONS

  1. Melt butter in large saute pan or stock pot. Add the bacon, onion, carrot and garlic; brown lightly. Push vegetables aside and brown the chicken.
  2. Stir in the flour and herbs, then add the wine. Simmer on low heat for 1 hour, covered.
  3. During the last 5 minutes of cooking add the mushrooms. Skim off the excess fat and serve.