This recipe is a very easy take on coq au vin, and makes an elegant meal along with wild rice and a vegetable of your choosing.

1 cup red wine
1/4 cup soy sauce
1/4 salad oil
2 tablespoons water
1 clove garlic, peeled and sliced
1 teaspoon ginger
1/4 teaspoon oregano
1 tablespoon brown sugar
2 tablespoons of cornstarch dissolved in 2 tablespoons of water
3 whole chicken breasts, split into halves

Preheat oven to 375 degrees. Combine all sauce ingredients and mix well. Place chicken in large casserole. Pour mixture over all and cover dish.

Bake about 1 1/2 hours or until chicken is tender and done. Uncover for last 15 minutes of baking, unless pan juices have cooked down to almost nothing. Serve at once, surrounded by mounds of hot cooked wild rice.

Serves 6.