Country French Baked Chicken

DIRECTIONS

1. Heat oven to 375F. In medium skillet, cook bacon over medium-high heat until browned, but not crisp. Add mushrooms and garlic; cook 5 minutes or until mushrooms are lightly browned. 2. Rinse chicken; remove neck and giblets. In rectangular roasting pan 13x9x2 inches, place chicken, potatoes, carrots, onions, wine, broth and mushrooms. Season with salt and pepper. 3. Roast uncovered 1 ¼ to 1 ½ hours or until chicken is no longer pink when cut into. Baste chicken and vegetables occasionally. Remove chicken and vegetables to serving platter; keep warm. Reserve drippings for gravy. Serve with gravy. 4. To make gravy: Pour drippings into 2c measuring cup; spoon off grease. Add water or chicken broth to make 2 cups; set aside. In medium skillet, mix flour and water until smooth. Stir in drippings. Heat to boiling over high heat, stirring constantly. Reduce heat to medium-high; simmer 8 to 10 minutes or until gravy thickens, stirring constantly.

NUTRITIONAL INFO