Chicken with Bacon, Mushrooms & Onions

This is a recipe from Krista and is really yummy!  She got the recipe from her friend Maralyn Belgique.  The sauce is delicious over mashed potatoes.  You can cook it in the crock pot or oven.  Krista made it for me once (and I don't even like dishes with a lot of mushrooms) and I loved it!!

½ lb. bacon, cut up

4-6 lbs. chicken, cut into pieces

½ c. white wine

½ lb. small white mushrooms

1 c. frozen small white pearl onions

6 cloves garlic

3 sprigs fresh rosemary

1 tsp. salt

¼ c. water

2 Tbsp. corn starch

Fry bacon in pan.  Remove from pan and pour off excess bacon grease.  Brown chicken pieces in bacon drippings.  Remove chicken pieces from pan and put with bacon in a crock pot.  Deglaze pan with white wine.  Add to crock pot.  Then add mushrooms, onions, garlic and rosemary.  Cook on low for 6 hours or on high for 3 hours.  When done, remove chicken pieces and thicken the drippings with water, cornstarch and salt to make the gravy.

Mom's Layered Vegetable Salad

Tauna Lowe

1 (10 oz.) pkg. frozen small peas

1 lg. head lettuce, crisped

1 green pepper, chopped

1 c. finely chopped onion

3 celery stalks, thinly sliced

2 ¼ c. mayonnaise

½ c. grated sharp cheddar cheese

3 lg. tomatoes, peeled

½ c. bottled oil & vinegar dressing

¼ lb. bacon

Pitted black olives

6 hard cooked eggs

Prepare the salad the day before serving.  Barely cook the peas without butter.  Layer shredded lettuce, green peppers, onion, celery and peas.  Spread with mayo and sprinkle with cheese.  Cover and refrigerate overnight.  In another container, cut tomatoes into cubes.  Arrange in a single layer and sprinkle with dressing.  Refrigerate tomatoes covered.  Next day, cook bacon and drain tomatoes.  Arrange tomatoes on top of salad and pour on the rest of the dressing.  Garnish with olives, eggs and bacon.