1 (3 lb.) boiler-fryer chicken, cut up and skinned
1 slice bacon, chopped
1 c. chopped onions
1/2 c. chopped carrots
1 Tbsp. all-purpose flour
1 c. dry red wine
1 Tbsp. snipped fresh parsley
1/4 tsp. salt
1/2 tsp. dried thyme, crushed
1 bay leaf
1/2 lb. (3 c.) fresh small whole mushrooms

Rinse chicken and pat dry.

In a 4 1/2 quart Dutch oven cook bacon, onion and carrot until onion is tender, but not brown. Stir in flour. Stir in wine all at once. Cook and stir until slightly thickened and bubbly. Add chicken, parsley, salt, thyme and bay leaf. Cover and simmer for 30 minutes; stir in mushrooms. Cover and simmer for 10 minutes more or until chicken and mushrooms are tender. Transfer chicken and mushrooms to serving platter; pour sauce over chicken. Makes 6 servings.

Per Serving: 203 Calories, 7 g. Fat, 66 mg. Cholesterol and 177 mg. Sodium.