Chicken Pot-Au-Feu - chicken

Method

• Set aside two 2-quart casserole dishes, or two large disposable freezer containers.
• (For small families, this recipe will make three or four meals; adjust number and size of pans accordingly).
• Skin chicken pieces and remove fat.
• Sprinkle with salt and pepper.
• Add 1 tablespoon olive oil to large frying pan or dutch oven.
• When hot, add one-half the chicken pieces and brown on all sides.
• Remove chicken to prepared baking pans and allow to cool.
• Add remaining tablespoon of olive oil to the frying pan, and stir in onions and garlic.
• Saute over medium-high heat until golden, stirring frequently.
• Stir in carrots, celery and thyme, and saute until the vegetables are soft, about 5 minutes.
• Stir often.
• Using a slotted spoon, divide vegetables among the casserole dishes or freezer containers; retain juices in pan.
• Return frying pan to heat, and add flour.
• Stir vigorously to blend flour, over medium-high heat, until flour mixture begins to brown.
• Slowly whisk in chicken broth, white wine and port wine.
• Stir until boiling and slightly thickened.
• Pour sauce over chicken and vegetables.
• Cover and freeze.
• Mark containers with recipe name, date of preparation, and these reheating instructions:
• Thaw in refrigerator before use.
• Bake, covered, in 375-degree oven until chicken is no longer pink near the bone, about 1 1/2 hours.
• Tip for extended storage: Freeze Chicken Pot-au-Feu overnight in freezer containers slightly smaller than covered casserole pans.
• When frozen hard, remove from disposable freezer containers and seal using a Foodsaver-brand vacuum food storage bag.
• Removing all air from the storage bag extends food quality 3 to 5 times.