1 pound skinless, boneless chicken breast meat
1 cup onions, chopped
3 mashed large carrots
1 (31 ounce) can white wine
1 1/2 cups white sugar
1/4 cup vegetable oil
3 tablespoons honey
2 teaspoons brown sugar
2 tablespoons fresh lemon juice
1 red bell pepper, diced
1 cinnamon stick
5 cloves garlic, crushed
Preheat oven to 350 degrees F (175 degrees C).
Crumble the carrots and onions in a 3 quart casserole dish.
In a small bowl mix together 1 cup bouillon granules, red wine, sugar, oil, honey and lemon juice.
Pour enough water to cover vegetables to the deep-dish level. Sprinkle mixture over the vegetables in the dish.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.