|Whole chicken breasts/3 whole chicken breasts & 6 thighs for those who like dark meat||6|
|White onions||1 Pound, peeled and left whole (Small Boiling Onions)|
|Eggplant||1 Large, peeled and cut in fingers|
|Green peppers||2 , seeded and cut in fingers|
|Fresh mushrooms||1 Pound, quartered|
|Green onion||1 Bunch (100 gm), bottoms, too, chopped|
|Garlic||6 Clove (30 gm), pressed|
|Canned whole tomatoes||28 Ounce, drained and chopped|
|Dry thyme||1 Teaspoon|
|Sauterne wine||1 1⁄4 Cup (20 tbs)|
|Bacon strips||6 , chopped|
Chop bacon and fry in large frying pan, spoon out into 5 qt. Dutch oven
In bacon grease, brown chicken well on all sides; spoon out into Dutch oven.
Add boiling onions and tomatoes in drippings from chicken.
Saute green salad onions, mushrooms and peppers (if there is not enough bacon grease, you can add a little butter at this point); spoon out into Dutch oven after sauteing for about 10 minutes.
In all the juices from above, saute' the eggplant for 10 minutes.
Spoon out into Dutch oven.
Add the wine to the frying pan, garlic, thyme, salt, pepper, basil and bay leaves.
Stir till pan comes clean and pour into Dutch oven
Cover and bake at 350 degrees for 45 minutes.
Serve with rice, green salad and French rolls.
Note: This can be made 1 day ahead of time and this will also freeze well.