BOUQUET GARNI: thyme, bay leaf and parsley in cloth cheese bag or teaball.
Wash chicken and pat dry. Mix flour, salt and pepper; coat chicken with flour mixture.
In large skillet, fry bacon until crisp; drain and set aside.
Brown chicken in hot bacon drippings. Push chicken aside; add onions and mushrooms and cook and stir until onions are tender.
Drain off fat.
Crumble bacon; stir in with remaining ingredients. Cover; simmer about 1 hour or until chicken is tender. Remove Bouquet Garni before serving. Skim off excess fat. If desired, sprinkle with snipped parsley.