coq au vin

margarine or butter (replaces 2 slices bacon) mushrooms pearl onions carrots (bite-sized pieces) 2 cloves minced garlic 1/2 tsp dried oregano 1/2 tsp dried thyme chicken 1 cup chicken broth 1 cup dry red wine 2 Tbsp tomato paste (or ketchup) 1/2 tsp salt black pepper 2 Tbsp flour (maybe a bit less)

Cook mushrooms, onions, garlic, herbs in the margarine, in a large pot. Add carrots and chicken. Stir stock, wine, and tomato paste together, then pour over chicken. Cover and cook until chicken is tender.

Remove the chicken and vegetables with a slotted spoon.

Add salt & pepper to sauce. Put flour in a small bowl; add some sauce; whisk until smooth. Whisk mixture into sauce and cook, uncovered.

Return chicken & vegetables to pot. Cover and cook a bit longer.

(original recipe is microwave, but chicken is more tender if cooked slowly on the stove)

source: The New Basics Cookbook (adapted somewhat)