8 small onions, peeled; butter; 1 small chicken, jointed; 3-1/2 oz smoked
bacon, diced; 1 bottle Rivesaltes or dry Marsala wine; 2 cups chicken stock;
1
tomato, peeled, seeded and chopped; 1 bouquet garni*; salt and pepper; 8
mushroom caps; 25 black olives, stoned; garlic croutons.
Fry onions til golden in butter in large flameproof casserole; remove and
reserve. Fry chicken and bacon til chicken is brown all over, add wine and
enough stock to cover. Add tomato, bouquet garni, salt and pepper; simmer
25
minutes, then add reserved onions. Simmer for 20 mins more, add mushrooms
and
olives; cook for 15 mins more. Check seasoning. Remove bouquet garni and
serve
with garlic croutons. Serves 4.