This lighter version of the great French classic, chicken in red wine sauce, is lower in fat and includes more vegetables. It just needs some crusty, rustic-style bread and perhaps a light green salad to serve it with. The dish is better if made a full day ahead so the flavours can mature.
Beef in Ale with Horseradish Dumplings
Stir-fried chicken livers with mushrooms
Sausages with French green lentils