Amie'S French Country Chicken

• 2 small chickens (3 lb.)
• 1/2 lb. bacon, cut in 1/2-inch pieces
• 12 small new potatoes
• 2 Tbsp. butter
• 3 Tbsp. olive oil
• 6 medium carrots, trimmed and peeled
• 20 to 25 tiny pearl onions
• 4 cloves garlic, crushed
• 1 bay leaf
• parsley stems
• sprigs of fresh thyme
• salt and black pepper

1. Preheat oven to 375u0b0.
2. Blanch bacon in boiling water 3 minutes.
3. Drain, refresh and pat dry.
4. Peel potatoes and blanch for 5 minutes; drain and pat dry.
5. Trim fat from chicken and season.
6. Add butter and oil to large covered casserole and brown chicken over high heat.
7. Remove and set aside.
8. Add bacon to pot and brown; remove.
9. Brown pearl onions; remove.
10. Brown blanched potatoes and remove.
11. Pour off excess fat.
12. Return chicken to casserole.
13. Add bacon, vegetables, garlic and herbs.
14. Pour in 1/2 cup water; season with salt and pepper.
15. Bake for 1 hour and 15 minutes, half of the time covered.
16. Serves 6.

chickens, bacon, potatoes, butter, olive oil, carrots, pearl onions, garlic, bay leaf, parsley stems, thyme, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=629698 (may not work)