Servings: 6 to 8

6 lbs. - whole chicken 6 lbs. - whole chicken
salt salt
black pepper black pepper
6 slices- bacon (cut up) 6 slices- bacon (cut up)
butter butter
24 - pearl onions (peeled) 24 - pearl onions (peeled)
2 - carrots (chopped) 2 - carrots (chopped)
1 c. - celery & leaves (chopped) 1 c. - celery & leaves (chopped)
¼ c. - brandy ¼ c. - brandy
½ tsp. - thyme ½ tsp. - thyme
¼ tsp. - basil ¼ tsp. - basil
¼ tsp. - rosemary ¼ tsp. - rosemary
3 c. - dry red wine 3 c. - dry red wine
2 tbsp. - flour 2 tbsp. - flour
½ c. - water ½ c. - water
2 tbsp. - chives (chopped) 2 tbsp. - chives (chopped)
8 oz. - canned mushrooms (drained) OR ½ lb. fresh mushrooms (sliced) (This dish is always much tastier when made with fresh mushrooms.) 8 oz. - canned mushrooms (drained) OR ½ lb. fresh mushrooms (sliced) (This dish is always much tastier when made with fresh mushrooms.)
2 tbsp. - parsley (chopped) 2 tbsp. - parsley (chopped)

Preheat oven to 350° F.
Sprinkle chicken, inside & outside, with salt & pepper.
Fry bacon in 2-tbsp. butter till crisp.
Remove bacon & brown chicken on all sides.
Add onions, carrots, & celery to chicken; sauté 5-mins.
Pour brandy over chicken & set aflame.
Put all the contents of the skillet in a 3-qt. casserole. Add thyme, basil, rosemary, & wine; then, cover & bake 2-hrs., till chicken is tender.
If using fresh mushrooms, sauté in 2-tbsp. butter, just before chicken is done.
Remove chicken to serving platter & keep warm.
Skim fat from juices in casserole & pour juices into saucepan, heating through.
Mix flour with water & stir into pan juices; then, continue heating, stirring, till gravy is thickened.
Stir in mushrooms, chives, & parsley into gravy & season to taste with salt & pepper.
Pour sauce over chicken & sprinkle with bacon.

SOURCE: January 11, 1981, Family Weekly  SOURCE: January 11, 1981, Family Weekly