8 chicken thighs
2 tbsp. curry powder
5 tbsp. olive oil
1 tsp. tarragon
2 tsp. ground pepper
1 lg. onion, minced
1/2 c. grated carrot
4 garlic cloves, minced
1/4 c. green pepper
10 mushrooms
1/4 c. white Zinfandel wine

Trim chicken of fat and debone. Saute chicken in olive oil and sprinkle with seasonings listed. Saute onion, carrot, green pepper, garlic and mushrooms. Combine vegetables and chicken in pan with wine.

When chicken is white and flaky and vegetables are sweet to taste, take from pan and lay over Chinese dry noodles or rice. Serves 4-5 people.