Mix flour, salt and pepper. Coat chicken with this mixture. Fry bacon until crisp. Brown chicken in bacon fat.
Bring chicken broth & Burgundy to boil. Cook for about 1 hour or until chicken is tender. Add vegetable, mushrooms and bouquet garni for last half hour of cooking.
Serve with toasted sour french bread.
Bouquet garni: place spices in a tea ball or tie into cheesecloth.
* - both broth and wine measurements had a notation reading "I use 2 cups"