2-1/2 # Chicken, cut-up
1 Clove garlic, crushed
1 t Salt
1/4 t Pepper
1/2 t Dried thyme leaves
6 Bacon slices, diced
2/3 c Sliced green onions
1 c Chicken broth
8 small White onions, peeled
1 c Burgundy wine
1/2 # small Whole mushrooms
Chopped parsley
8 New potatoes, scrubbed

1 ) In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain on paper towel.
2 ) Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside.
3 ) Put peeled onions, mushrooms, potatoes, and garlic in CROCK-POT. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, potatoes and ch icken broth. Cover and cook on Low 6 to 8 hours. (H igh: 3 to 4 hours).
4 ) During last hour, add Burgundy and cook on High.
Garnish with chopped parsley.