madbaker | In the words of the Swedish chef, "The chickee ger in de potte."

This week's Resolution Recipe: Chicken and Mushrooms in Red Wine. (Over Noodles.)

4 small chicken legs, drumstick-thigh combination
2 Tbsp flour
~~3/4 tsp garlic salt~~ (I used several cloves of garlic, minced, in with the sauce.)
1/4 tsp pepper
2 Tbsp rapeseed oil
1/2 cup red wine
1/2 cup chicken broth (I used house-made stock.)
16 pearl onions (Trader Joe's used to carry these, peeled and frozen. I was just getting used to being able to conveniently add these to dishes for much flavor - when they stopped carrying them. Sigh. I used some minced shallot instead.)
2 cups fresh mushrooms, quartered
2 Tbsp tomato paste
1/2 tsp rosemary
1/2 tsp thyme
1 bay leaf
1 Tbsp flour
hot cooked noodles

Rinse chicken and pat dry. In a plastic bag combine 2 Tbsp flour and pepper. Add chicken, one or two pieces at a time, shaking to coat well. In a Dutch oven heat the oil and cook the chicken for about 10 minutes until lightly browned, turning to brown evenly. Drain. Add wine, 1/2 cup chicken broth, onions, mushrooms, garlic, and herbs. Bring to boiling; reduce heat. Cover and simmer for 35-40 minutes until chicken is tender and not pink. Discard bay leaf. Transfer chicken to a platter and keep warm.

Whisk in 1 Tbsp flour into the mushroom sauce, cooking and stirring until thickened and bubbly. Cook and stir for 1 minute more. Spoon some of the sauce over chicken and serve with hot noodles.

What worked: This was pretty good. It wasn't threatening (sometimes you just like basic flavors, and that was definitely this).

What didn't: Our chicken pieces were on the larger side and it was a struggle to fit them all in. I didn't make enough noodles, because no quantities are given. I need to look around to see if anyone else carries frozen peeled pearl onions.

Will I make it again? It might be a good low-stress homeowners' meeting dinner.