CHICKEN AND VEGETABLES

Steps:

• In a Dutch oven, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Discard drippings. In same skillet, brown chicken on all sides in oil. Remove and set aside. , Add mushrooms and garlic; saute until vegetables are tender. Add 1 cup broth, vinegar, potatoes, salt if desired, pepper and reserved onions. Return chicken to skillet., Bring to a boil. Reduce heat; cover and simmer 35 minutes or until vegetables are tender and chicken juices run clear. , Remove chicken and vegetables to serving bowls. To thicken sauce, combine flour and remaining chicken broth until smooth. Add to skillet. Bring to boil, cook and stir for 2 minutes or until thickened. Pour over chicken and vegetables. Garnish with bacon and parsley if desired.