1 tbsp. plus 1 1/2 tsp. all-purpose flour
1/8 tsp. salt
Dash pepper
1 lb. 2 oz. chicken parts, skinned
2 tsp. olive or vegetable oil
1 garlic clove, minced
3/4 c. water
1/3 c. dry red table wine
1 tbsp. balsamic or red wine vinegar
1 packet instant beef broth & seasoning mix
1 bay leaf
1/2 c. each frozen pearl onions, sliced carrot & sliced mushrooms
2 tbsp. dark raisins

On sheet of wax paper or a paper plate combine flour, salt and pepper; dredge chicken in flour mixture, coating all sides.

In 2 quart nonstick saucepan heat oil; add chicken and cook over high heat, turning occasionally, until browned, about 3 minutes on each side. Reduce heat to medium-high; add garlic and cook until golden, about 15 seconds. Add water, wine, vinegar, broth mix and bay leaf and stir to combine.

Increase heat to high and bring mixture to a boil; add vegetables and raisins. Reduce heat to medium-low, cover and let simmer, stirring occasionally, until vegetables are tender and chicken is cooked through, about 15 minutes. Remove and discard bay leaf.