|Broiler fryer||4 Pound|
|Flour||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Canned mushrooms||4 Ounce|
|Canned tomatoes||2 Pound|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Red pepper seasoning||2 Drop|
|Golden croutons||1 Cup (16 tbs)|
Fry bacon until almost crisp in large frying pan.
Lift out with slotted spoon; drain on paper towling and set aside for Step 6.
Leave drippings in pan.
Wash and dry chicken pieces well.
Snip off small rib bones with kitchen scissors, if you wish.
Shake chicken in mixture of flour, salt, and pepper in paper bag to coat well.
Brown chicken, a few pieces at a time, in bacon drippings; place in 12-cup shallow baking dish.
Saute onion and garlic until soft in same frying pan; stir in saved flour mixture.
Drain liquid from mushrooms.
Stir liquid, tomatoes, parsley, and red-pepper seasoning into frying pan; heat to boiling, stirring constantly.
Spoon over chicken in baking dish; cover.
(Casserole can be put together up to this point, then chilled.
Remove from refrigerator and let stand at room temperature 30 minutes before baking.) 6.
Bake in moderate oven (350Â°) 1 hour and 20 minutes, or until chicken is tender.
Uncover; sprinkle with saved bacon pieces and mushrooms.
Bake 10 minutes longer, or until bacon is crisp.
Just before serving, sprinkle Golden Croutons over top; garnish with more chopped parsley, if you wish.GOLDEN CROUTONS: Trim crusts from 2 slices of white bread; cut into 1 1/2-inch cubes.
Spread in single layer in shallow baking pan.
Toast in moderate oven (350Â°) 10 minutes, or until golden.