8 slices Bacon -- cut in 1/2" pieces
1 Frying Chicken -- cut up
2 large Carrots -- cut in 1" pieces
1/2 pound Pearl Onions -- peeled and trimmed
2 cloves Garlic -- minced
1/2 pound fresh Mushrooms -- stemmed
2 tablespoons chopped fresh Parsley
1/2 teaspoon ground Thyme
1/4 cup Flour
1 1/2 cups Dry Red wine

Preheat oven to 400 degrees. In a Dutch oven, cook bacon until crisp; drain on paper towels, reserving drippings. Brown chicken in drippings over medium heat until brown on all sides; transfer to a 3-quart casserole and sprinkle reserved bacon over chicken. In the same pan, saute carrots, onions, and garlic over medium heat until lightly brown but not burned. Add mushrooms, parsley and thyme; lower heat; cover and simmer 10 minutes. Stir in flour; gradually add wine. Cook and stir constantly untuil boiling and thickened.

Pour vegetables and sauce over chicken; cover and bake 40 minutes or until tender and juices run clear. Spoon chicken and vegetables onto individual serving plates; ladle sauce over all; serve at once.

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