
Chicken in Red Wine:
12 chicken pieces
4 rashers bacon, chopped
1 onion1 clove chopped garlic

1 diced carrot
1 cup red wine
2 cups chicken stock
1 tspn paprika
chopped coriander (or 1 tspn dried)
chopped rosemary (or 1 tspn dried)
salt and pepper to taste
Fry the onion, garlic and bacon in a little olive oil .Dredge chicken in flour and brown both sides. Add the carrot, paprika, coriander and rosemary. Add the wine and allow to bubble for a minute then add the chicken stock. Season to taste then simmer either on the stove top or in a moderate oven for another 45 minutes. Rest for 10 minutes before serving. This is lovely served with buttered noodles or new potatoes and a nice fresh salad, straight from the garden.