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Categories:Viewed: 1 - Published at: 2 years ago
Ingredients
- 2 1/2 to 3 lb. chicken, cut in pieces
- 2 medium onions, diced
- 1/2 c. grated carrots
- 1 clove garlic
- 1 can sliced mushrooms (3 oz.)
- 1 1/2 c. Burgundy wine
- 2 to 3 sprigs parsley
- 1/4 tsp. dried thyme
- celery leaves
- 1 bay leaf
Method
- Brown cut up chicken coated with salt, pepper and flour. Remove chicken to 3-quart casserole.
- In skillet, add onions, carrots and garlic. Cover and cook 5 to 10 minutes.
- Add mushrooms and Burgundy wine.
- Scrape up browned vegetables and simmer all together 2 to 3 minutes.
- Dip out solid pieces from skillet and alternate in the casserole in layers with the chicken, adding 2 to 3 sprigs of parsley, 1/4 teaspoon dried thyme, celery leaves and one bay leaf to each layer.
- Pour the heated wine over the casserole.
- Cover and bake at 350° for 2 hours. Serve with snipped parsley.
