Serves 4.

Note: From the June 21, 1971, edition of Taste.

• 1 (3 lb.) broiler fryer chicken, quartered

• Flour

• 12 small white onions, peeled

• 6 slices bacon, diced

• 1 clove garlic, crushed

• 1 tsp. dried parsley flakes

• 1/4 tsp. dried thyme

• 1 bay leaf

• 1/2 lb. small whole mushrooms

• 1 c. dry red wine

• 1/4 c. brandy

• Salt and freshly ground black pepper


Preheat oven to 350 degrees. Dredge chicken pieces in flour, coating on all sides, and transfer chicken to oven-proof cooking bag. Place bag in a large, shallow baking pan.

Add onions, bacon, garlic, parsley, thyme, bay leaf, mushrooms, red wine and brandy. Season with salt and pepper to taste. Seal end of bag; puncture three small holes in top of bag. Bake for 90 minutes.

Remove from oven, open bag, transfer chicken to a serving platter, arrange onions and mushrooms, baste with cooking juices and serve.

Nutrition information per serving:

Calories XX Fat XX g Sodium XXX mg

Carbohydrates XXX g Saturated fat XX g Calcium XX mg

Protein XX g Cholesterol XX mg Dietary fiber XX g

Diabetic exchanges per serving: xx milk, xx vegetable, xx fruit, xx bread/starch, xx other carb, xx lean meat, xx medium-fat meat, xx high-fat meat, xx fat.