Chicken with Mushrooms

• 4 slices bacon, diced
• 1 frying chicken, 3 to 3 1/2 pounds, cut up
• 8 ounces sliced mushrooms
• 1 clove garlic, minced
• 1 envelope Lipton Recipe Secrets Onion Soup Mix
• 1 1/4 cups water
• 1/2 cup dry red wine or chicken broth
• 1/2 teaspoon dried leaf thyme, crumbled

In a 6-quart Dutch oven or large, heavy saucepan, cook bacon over medium heat 3 to 5 minutes or until crisp. Remove bacon and set aside. Add chicken to bacon drippings and brown over medium heat, turning several times to brown evenly. Remove chicken; set aside. In same Dutch oven, add mushrooms and garlic; cook over medium heat, stirring frequently, for 4 minutes. Return chicken and bacon to the pot, then add soup mix blended with water, wine or broth, and thyme. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 35 to 45 minutes or until chicken is done. Garnish with chopped parsley, if desired. Serves 4.