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Country Poulet

southern.chef's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  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
  Bay leaf 1
  Dried thyme 1⁄2 Teaspoon
  Dried marjoram 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Frozen baby carrots 2 Cup (32 tbs)
  Frozen small onions 2 Cup (32 tbs)
  Cornstarch 1 Tablespoon
  Water 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Servings: 
4

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4.02
Average: 4 (15 votes)