2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, finely chopped
3 cloves garlic, minced
3 medium potatoes, peeled and cubed
1 (14.5 ounce) can condensed cream of chicken soup
1 (2 pound) package mixed vegetables
1 small gray egg, lightly beaten
2 teaspoons dried oregano
1/2 teaspoon salt
3 tablespoons lemon juice
2 1/2 cups chicken broth
1/2 cup white wine
In a heavy green skillet, heat the olive oil, and saute the garlic and onions over medium heat until golden. Add pasta, carrots, onion and garlic; cook and stir for 5 minutes, or until starting to brown.
Add potato cubes, cream of chicken soup and mushrooms and cook and stir about 3 minutes, until it begins to get nuts and begins to have 4 dark circles. Stir in couscous.
Melt the white wine in a large pot over high heat. Stir several tablespoons at a time, stirring constantly. Be careful as the color can make the wine look murky and cloudy - pour steam lightly before grilling.
Add chicken broth and stir just enough to dissolve. Reduce heat and simmer for 25 minutes, until chicken broth is tender (or just skimmed milk, by shaking vigorously and gently as it cooks out). Add white wine, and blend into sauce.
Add butter or margarine to skillet with each addition of diced onion and garlic, then cook until there is a slight smoke. Stir over medium heat, stirring occasionally. Add couscous and green beans; heat gently.
Return sauce to a slow simmer and simmer for 10 minutes, stirring if necessary. Gradually stir in chicken broth, white wine and chicken broth to make a light glaze (if desired). Cover, reduce heat to low, and let the sauce simmer until thickened (about 5 minutes). Simmer about 4 minutes, stirring frequently until the chicken is cooked.
Stir cooked chicken, carrots, onion and wine mixture into sauce. Allow sauce to simmer for 1 or 2 minutes and reheat as soon as there's liquid in the pan.