4 slices bacon, diced
2 broiler fryers, cut up
1/4 c. flour
1 tsp. salt
1/4 tsp. freshly ground pepper
1 lg. onion, chopped
1 clove garlic, minced
2 lg. ripe tomatoes, chopped
1 tsp. leaf tarragon, crumbled
1 c. dry white wine
1/2 lb. mushrooms
3 tbsp. butter
1 lb. sm. white onions
1 env. or tsp. instant chicken broth
1/2 c. hot water

Brown bacon in a large skillet until very crisp. Remove with slotted spoon. Shake chicken parts in plastic bag with salt and pepper until coated. Brown chicken a few pieces at a time, in bacon drippings, remove to 10 cup casserole. Saute onion and garlic in same skillet until soft, stir in chopped tomatoes and tarragon, cook 3 minutes. Stir in white wine and bring to a boil. Spoon sauce over chicken in casserole and cover. Bake at 350 degrees for 45 minutes or until chicken is tender.

While casserole bakes, reserving 8 mushrooms for garnish, slice mushrooms. Saute whole and sliced mushrooms in butter. Peel white onions and cut a small cross in the bottom of each one to prevent from separating during cooking. Brown onions well in same skillet. Dissolve instant chicken broth in hot water and pour over onions. Cover and simmer until tender and liquid has almost evaporated. When chicken is cooked, remove cover and add reserved mushrooms and onions. Sprinkle crisp bacon over and garnish with parsley if you wish.