Instructions: Skin chicken. In a plastic or paper bag combine 2 tablespoons flour, the garlic salt, and pepper. Add chicken, one or two pieces at a time, to the bag, shaking to coat chicken well.

In a 4 1/2-quart Dutch oven cook chicken in hot oil about 10 minutes or until lightly browned, turning to brown evenly. Drain. Add wine, 1/2 cup chicken broth, the onions, mushrooms, tomato paste, rosemary, thyme, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink.

Discard bay leaf. Transfer chicken to a platter; keep warm.

Stir together 2 tablespoons broth and 1 tablespoon flour. Add to mushroom mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Spoon some of the mushroom sauce over chicken; sprinkle with parsley, if desired. Pass remaining sauce. Serve with hot noodles.

Makes 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.