Coq Au Vin Rouge	Source unknown

12 boneless chicken breasts  3 cups red wine
1/4 lb. cooked bacon         1 Tbsp tomato paste
1/2 tsp salt                 2 cloves garlic, minced
1/8 tsp pepper               1/4 tsp thyme
flour                        1 bay leaf
1/4 cup cognac / brandy      bouillon

Brown chicken in a small amount of bacon fat.  Season 
with salt and pepper, sprinkle all sides with flour, 
cover pan and simmer for 10 minutes, turning chicken 
once.  Uncover, pour in cognac/brandy and ignite.  
Shake pan back and forth several seconds until the 
flames subside.  Add remaining ingredients, using 
just enough bouillon to cover chicken.  Stir well, 
cover, and simmer 30 minutes or until chicken is 
tender.  Remove chicken to casserole, boil down pan 
liquids for a few minutes and thicken with a mixture 
of 1 Tbsp arrowroot (2 Tbsp corn starch) and water 
(or red wine).  Pour over chicken.  The dish may be 
refrigerated and reheated later for serving.

--- may use olive oil and bacon bits for the cooked 
bacon.