Mally's Burgundy Chicken  
Recipe Number: 1097549284
Contributor: Linda
1 box Chicken thighs
1/2 C Sugar
1/2 C Shoyu
1/2 C Red wine
Cooking Instructions
Defrost chicken & shake pieces in a bag with flour and put in a single layer in a baking dish. Make a sauce of equal parts wine, shoyu & sugar (the amounts used depend on the quantity of chicken - I usually use 1/2 cup each for about 2 lbs chicken). Pour the sauce over and bake in oven until chicken is tender. This can be made with chicken straight from the freezer, but the pieces need to be separated.