Chicken and Mushrooms in Red Wine
4 small chicken legs (drumstick-thigh piece) (about 2 pounds total) 
2 tablespoons all-purpose flour 
3/4 teaspoon garlic salt 
1/4 teaspoon pepper 
2 tablespoons cooking oil 
1/2 cup dry red wine 
1/2 cup chicken broth 
16 pearl onions (1-1/3 cups) 
2 cups fresh medium mushrooms, quartered 
2 tablespoons tomato paste 
1-1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed 
1-1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed 
1 bay leaf 
2 tablespoons chicken broth 
1 tablespoon all-purpose flour 
6 slices bacon, crisp-cooked, drained, and crumbled 
Snipped parsley (optional) 
Hot cooked noodles 

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Skin chicken. 

In a plastic or paper bag combine 2 tablespoons flour, the garlic salt, and pepper. 
Add chicken, one or two pieces at a time, to the bag, shaking to coat chicken well. 

In a 4-1/2-quart Dutch oven cook chicken in hot oil about 10 minutes or until lightly browned, turning to brown evenly. 
Drain. Add wine, 1/2 cup chicken broth, the onions, mushrooms, tomato paste, rosemary, thyme, and bay leaf. 
Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. 
Discard bay leaf. 

Transfer chicken to a platter; keep warm. 

Stir together 2 tablespoons broth and 1 tablespoon flour. 
Add to mushroom mixture in Dutch oven. Cook and stir until thickened and bubbly. 
Cook and stir for 1 minute more. 

Stir in bacon. Spoon some of the mushroom sauce over chicken; sprinkle with parsley, if desired. 

Pass remaining sauce. 

Serve with hot noodles. 

4 servings