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8 slices bacon, diced
1 c. onion, chopped
1 lb. mushrooms, sliced
2 Tbsp. butter or margarine
2 frying chickens, cut up or 4
to 5 lb. of favorite pieces
2 c. red wine
2 Tbsp. parsley flakes
2 tsp. salt
1 tsp. tarragon
1/4 tsp. pepper
1 bay leaf

In a large skillet, fry bacon pieces; add mushrooms and
saute until soft. Remove to plate. Add butter or margarine to
skillet and brown chicken pieces. Layer chicken in crock-pot;
sprinkle each layer with bacon mixture. Combine remaining
ingredients and pour over chicken. Cover and cook on low 6 to
8 hours or on high for 3 to 4 hours.

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