5 strips bacon
Chicken - I had a bunch of tenderloins, but a breast or two would work too?
1 cup red wine (I used the rest of the TJ's zin)
1 cup chicken broth
3 cloves garlic
thyme, oregano, rosemary, salt, pepper
In a large pan that'll hold a cup or two of liquid, fry the bacon. As it cooks, chop up the onion. When the bacon is almost done, pull it out, leaving the grease (of course), and throw in the onion and chicken. Brown the chicken on all sides. As it cooks, crush in the garlic, and sprinkle with salt and pepper. Once it's well browned, crumble the bacon into it, and add the wine, chicken broth, and herbs - I added just a bit of rosemary, a shake of oregano, and a hefty shake of thyme. Cover and saute over medium-low heat for approximately 20 minutes, or until the chicken is wholly cooked and most of the liquid has reduced.
I completed it by cooking some egg noodles and throwing them in at the end, but potatoes could work too. Coque au vin it ain't, but it's pretty good anyhow.