 |
| French Chicken |
INGREDIENTS
3 pound chicken, cut up
1 tablespoon cooking oil
1 cup sauterne
8 ounce can (1 cup) stewed onions, drained
1 cup sliced fresh mushrooms
1/2 cup coarsely chopped carrot
2 to 3 stalks celery, cut up
2 tablespoons snipped parsley
1/4 teaspoon dried thyme, crushed
1 clove garlic, minced
1 bay leaf
METHOD
brown chicken in hot oil. Drain. Season chicken to taste. Add remaining ingredients. Bring to boil; simmer, covered, 45 minutes. Remove celery and bay leaf; discard. Remove chicken and vegetables; keep warm. Boil sauce 5 minutes or till reduced to 1/2 cup.
0 comments:
Post a Comment