Fry bacon until crisp; remove bacon and drain on paper towels. Brown
chicken in hot bacon fat, about 20 minutes.
Push chicken to one side. Add onions and mushrooms. Cook and stir until
mushrooms are tender; drain off fat. Mix chicken, onions and mushrooms.
Crumble bacon into skillet. Stir in potatoes, instant bouillon, boiling
water, wine, garlic, salt and bouquet garni(see note). Heat to boiling;
reduce heat. Cover and simmer until chicken is done, about 1 hour.
Remove bouquet garni and discard. Remove chicken and vegetables to warm
serving dish; keep warm while preparing gravy. Skim excess fat off liquid.
Shake 3 tablespoons water and the flour in covered jar. Stir flour mixture
slowly into liquid. Heat to boiling, stirring constantly. Boil and stir 1
minute. Pour sauce over chicken; sprinkle with parsley.
NOTE: Tie 2 large sprigs parsley, 1 bay leaf and 1/2 teaspoon dried thyme
leaves in cheesecloth bag.

Makes 4 servings.