Recipe taken from Le Quartier Francais by Freddie Marsh-Lott

Ingredients:

1 large fryer chicken, cut up
4 strips of bacon, cut into thirds
3 Tblsp olive oil
4 Tblsp flour
1 cup dry red wine
2 cubes chicken boullon
1 cup pearl onions
1 pound button mushrooms
1/4 cup celery
3 bay leaves
1 Tblsp garlic, minced
2 Tblsp parsley, flakes
1 Tblsp salt
2 tsp black pepper, coarsely ground
1 tsp Creole mustard
1/2 tsp tumeric

In a large saute pan, fry the bacon until brown. Remove the bacon and add olive oil. Saute the chicken in bacon fat and olive oil over medium high heat until well browned. Remove the chicken and set aside. Add flour to the bacon fat and olive oil and cook until the roux is reddish-brown. Deglaze the pan with the wine and pour into a large pot. Add chicken, cooked bacon, chicken bouillon, pearl onions, mushrooms, celery, bay leaves, garlic, parsley, salt, pepper, mustard and tumeric. Mix well then add water to cover the ingredients. Stir well. Bring to a boil over high heat. Reduce heat and simmer, covered, for 1 1/2 hours. Remove the bay leaves and serve over cooked white rice.