2 pounds of meaty chicken pieces (breasts, thighs, and
drumsticks)
2 tablespoons of cooking oil
8 ounces of fresh mushrooms, quartered
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 bay leaf
1 tablespoon of snipped fresh thyme or 1 teaspoon of
dried thyme, crushed
1/2 teaspoon of pepper
1/4 teaspoon of salt
2 cups of chicken broth
1/2 cup of dry white wine
4 medium carrots, cut into 1 1/2 inch chunks
1/3 cup of chicken broth
3 tablespoons of all purpose flour
Snipped parsley, optional
Skin chicken. Rinse chicken; pat dry with paper towels.
In a 4 1/2 quart Dutch oven cook chicken in hot oil over
medium heat about 15 minutes or till lightly browned,
turning to brown evenly. Remove chicken.
Add the mushrooms, onion, garlic, bay leaf, thyme,
pepper, and salt to Dutch oven. Cook for 4 to 5 minutes
or till vegetables are tender. Carefully stir in 2 cups
of chicken broth and the white wine. Add carrots and
parsnips. Return chicken to Dutch oven. Bring to
boiling; reduce heat. Cover and simmer for 35 to 40
minutes or till chicken is tender and no longer pink and
vegetables are tender.
Using a slotted spoon, transfer chicken and vegetables
to a serving dish; keep warm. If necessary, spoon excess
fat from broth mixture. Discard bay leaf.. In a small
bowl combine 1/3 cup of chicken broth and the flour.
Stir into broth mixture. Cook and stir till thickened
and bubbly. Cook and stir for 1 minute more. Spoon sauce
over chicken and vegetables. If desired, garnish with
parsley. Makes 4 servings
