|Chicken parts||2 Pound|
|Condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Canned button mushrooms||4 Ounce, drained (1 Can)|
|Burgundy/Other dry red wine||3 Cup (48 tbs)|
|Whole white onions||10 Small|
|Garlic clove||1 Large, minced|
|Thyme||1⁄4 Teaspoon, crushed|
|Water||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
In skillet, brown chicken in shortening; pour off fat.
Add broth, mushrooms, wine, onions, bay leaf, garlic, and thyme.
Cover; cook over low heat 45 minutes or until chicken and onions are tender.
Remove bay leaf.
Gradually blend water into flour until smooth; slowly stir into sauce.
Cook, stirring until thickened.