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Chicken Saute, Paysanne

Singe, cut off head and feet from a tender three-pound chicken, draw and cut in twelve even pieces. Heat two tablespoons lard in a frying pan, add the chicken with the liver and heart, season with teaspoon salt and half teaspoon white pepper, gently brown fifteen minutes, turning the pieces once in a while. Add two ounces lean bacon cut in quarter-inch squares, and two finely chopped onions; stir well and let brown ten minutes more. Sprinkle with one tablespoon flour, add one chopped bean of garlic, a half teaspoon finely chopped parsley and shuffle pan one minute. Moisten with a pint broth and a tablespoon vinegar, mix well and let cook thirty minutes. Transfer chicken to a hot dish and serve.