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1 Medium chicken fryer
1/2 lb Potatoes, quartered
1/2 lb Carrots, thickly sliced
8 Small white onions
1 c Dry white wine
1 c Chicken stock
2 Slices bacon, diced
2 Cloves garlic, pressed
1/2 lb Mushrooms, sliced
1 tb Flour
2 tb Water
Place chicken, potatoes, carrots, onion, wine, and broth in small roasting pan. Season with salt and pepper. Roast uncovered at 400¯F basting chicken and vegetables occasionally. Cook bacon until brown but not crispy. Add garlic and mushrooms, saute until mushrooms are slightly browned. Add to roasting pan after chicken has roasted for 30 minutes. Roast for an additional 15 to 20 minutes. Remove chicken and vegetables to platter and keep warm. Blend flour and water, stir into pan liquid. Cook, stirring constantly, until gravy is thicken. Serve with chicken.
1/2 lb Potatoes, quartered
1/2 lb Carrots, thickly sliced
8 Small white onions
1 c Dry white wine
1 c Chicken stock
2 Slices bacon, diced
2 Cloves garlic, pressed
1/2 lb Mushrooms, sliced
1 tb Flour
2 tb Water
Place chicken, potatoes, carrots, onion, wine, and broth in small roasting pan. Season with salt and pepper. Roast uncovered at 400¯F basting chicken and vegetables occasionally. Cook bacon until brown but not crispy. Add garlic and mushrooms, saute until mushrooms are slightly browned. Add to roasting pan after chicken has roasted for 30 minutes. Roast for an additional 15 to 20 minutes. Remove chicken and vegetables to platter and keep warm. Blend flour and water, stir into pan liquid. Cook, stirring constantly, until gravy is thicken. Serve with chicken.
