Chicken With Bacon, Mushrooms, And Onions

• 1/2 pound sliced bacon, diced
• 1 4- to 6-pound chicken, cut up
• 1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
• 1/2 pound small white mushrooms
• 1 cup frozen small white onions, thawed
• 6 garlic cloves, chopped
• 3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)
• 1 teaspoon kosher salt
• 1/4 cup water
• 2 tablespoons cornstarch

1. Combine all ingredients except the water and cornstarch and cook in a heavy, covered casserole in a 325u0b0 F oven for 1 1/4 hours. Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.

bacon, white wine, white mushrooms, frozen small white onions, garlic, rosemary, kosher salt, water, cornstarch

Taken from www.myrecipes.com/recipe/chicken-with-bacon-mushrooms-onions (may not work)