|Chicken breasts, thighs and legs||3 1⁄4 Pound, skinned|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1⁄2 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Frozen baby carrots||2 Cup (32 tbs)|
|Frozen small onions||2 Cup (32 tbs)|
Melt butter in a large skillet, add chicken, and brown on all sides.
Add chicken broth, wine, and seasonings; cover, reduce heat, and simmer 35 minutes.
Add carrots and onions, cover and cook 10 to 15 minutes or until tender.
Discard bay leaf; remove chicken and vegetables to a serving platter.
Dissolve cornstarch in water, stir into broth mixture.
Bring to a boil over medium heat, stirring constantly, cook 1 minute, or until thickened and bubbly.
Pour over chicken.