Coq au Vin

6 boneless chicken breasts
1 T. thyme (or 6 sprigs fresh)
Salt & Pepper
2 cloves garlic, minced
Chicken broth 1 cup
Red wine 1 cup
Brandy 2 ounces
2 cups button mushrooms
10 oz pearl onions frozen
1 cup sliced yellow onion
2 large carrots
1 T butter
1 T olive oil
4 ounces lardon (diced good quality bacon)

Saute lardon in olive oil on medium heat, when browned, remove to plate with slotted spoon, then brown chicken for 10-15 minutes until nicely golden and there are lots of nice brown bits in the pot. Remove chicken from pot and add onion, carrots and mushrooms. Cook for 10 minutes. Add butter, thyme, 1 tsp salt, 1-2 tsp pepper, and minced garlic. Stir one minute. Add bacon and chicken back into pot. Pour in wine, brandy and chicken broth, cover pot and put in oven for 45 minutes. Add pearl onions and leave to sit on top of the stove for 20 minutes. Serve with green beans.

Approximately 12 g. carbs per serving, 2 grams fiber, 17 grams protein, 10 grams fat, and 245 calories. About 10 mg of oxalates per serving--(only about 3 if you leave out the carrots.)