4 pieces chicken – boil slightly and skin

In dutch oven – heat:  3 T olive oil, 2 slices cut up bacon, 3/4 c (1 med) onion or peeled pearl onions, 2 cloves (or to taste) chopped garlic

Remove vegets.  Brown chicken pieces.  Remove chicken.

Add:  3 T flour, stir into oil and brown.
Replace chicken and vegets.
Mix and add:  1 1/2 c burgundy or other red, 1 c chicken brother, 2 T catsup, 2 T brown sugar, 1/4 tsp thyme, 1/8 tsp marjoram, 1 tsp salt, parsley to taste, and 1/2 bay leaf.

Simmer 1 hour.  Add some fresh mushrooms last five minutes.  Serve on noodles or rice.

Spicing when I cook this is actually variable.  There are a lot of different combinations that work well and are tasty.  Also not sure if those are the ratios I use.  They are the ones I started with, but I don’t always measure spices anymore.

2-4 chicken breasts, skinned and boned
Marinade chicken in:  lemon flavored salad dressing or 1/3 c lemon juice, 3 T Dijon, 1/3 c olive oil, pepper to taste

Saute 2 finely chopped cloves garlic in 2 T fat.  Drain chicken, brown in with garlic.  Remove chicken – add 1 c chicken brother, 1-2 tsp corbstarch, remaining marinade, 2 T parsley.  Return chicken, cook until done.

Garnish with almond bits and lemon slices.