categories: [french] [poultry]
Cook mushrooms, onions, garlic, herbs in the margarine, in a large pot. Add carrots and chicken. Stir stock, wine, and tomato paste together, then pour over chicken. Cover and cook until chicken is tender.
Remove the chicken and vegetables with a slotted spoon.
Add salt & pepper to sauce. Put flour in a small bowl; add some sauce; whisk until smooth. Whisk mixture into sauce and cook, uncovered.
Return chicken & vegetables to pot. Cover and cook a bit longer.
(original recipe is microwave, but chicken is more tender if cooked slowly on the stove)
source: The New Basics Cookbook (adapted somewhat)