Chicken In Herb Sauce
|Chicken||3 Pound, cut up|
|Chicken stock||1 Cup (16 tbs)|
|Onions||2 , chopped|
|Mushrooms||1 Cup (16 tbs), sliced|
|Carrot||1⁄2 Cup (8 tbs), coarsely chopped|
|Celery stalks||3 , cut in half|
|Thyme||1⁄4 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
1. Skin chicken.
2. Combine all ingredients. Bring to boil, cover, and simmer 45 minutes.
3. Discard bay leaf and celery.
4. Remove chicken and vegetables and place in serving bowl. Keep warm.
5. Boil sauce until reduced to about 1/2 cup. Pour over chicken.