Clean birds.

Drain and pat dry.

Pour 1/4 cup of white wine, sherry or dark beer over birds and rub into skin and birds.  Let marinate 20 minutes.  Move meat around from time to time to make sure all is exposed to marinade.

Heat Skillet to medium high. 

Remove birds from marinade and let drain.

Season birds with granulated garlic and pepper.  Season to taste.  Be liberal but not overwhelming.

Cut bacon into 2 inch pieces.  Cook bacon to release bacon fat.

Add olive oil and 2tablespoons of butter in sauce pan

If you are using celery and/or onions put in at this time to saute.

Add birds and cook until half done, 6 – 7 minutes, approximately 3 ½ minutes on each side.

Remove birds from skillet and set aside.

If you are adding extra mushrooms, put into pan with drippings now and saute for a minute or two. You can add another two or three tablespoons of the white wine vinegar or cooking sherry if you like a bolder taste.

Add can of cream of Mushroom soup and equal part half & half.  Stir until well blended.

Watch and stir cream mixture until it is hot enough to be almost boiling.  

Return birds to them ixture and make sure all pieces are well coated with cream mixture.

Lower heat to medium or medium low, depending on your stove.  Soft bubbling simmer should occur.

Allow to simmer for about 20 minutes.

If sauce is too thick, you can add more Half & Half to reach consistency you want.