French Herbed Chicken
|Broiler fryer chicken||3 Pound, cut up (1 Piece)|
|Cooking oil||1 Tablespoon|
|Sauterne||1 Cup (16 tbs)|
|Canned stewed onion||8 Ounce, drained (1 Can)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Coarsely chopped carrots||1⁄2 Cup (8 tbs)|
|Celery stalks||3 , cut up|
|Snipped parsley||2 Tablespoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
Remove wing tips and skin from chicken.
Brown the chicken pieces in the hot cooking oil.
Season chicken to taste with the salt and pepper.
Add the sauterne, stewed onions, si iced mushrooms, chopped carrot, cut up celery, parsley, thyme, garlic, and bay leaf.
Bring to boil; simmer, covered, 45 minutes.
Remove celery and bay leaf; discard.
Remove chicken and vegetables; keep warm while cooking sauce.
Boil sauce 5 minutes or till reduced to 1/2 cup.