Recipe

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• 1 (3 lb) roasting chickens , cut into pieces
• 1 tbsp oil
• salt
• pepper
• 1/2 cup coarsely chopped carrot
• 1 garlic clove, crushed
• 1 small onion, diced
• 2 tbsp snipped parsley
• 1/4 tsp dried thyme
• 2 oz mushrooms
• 1 cup sauterne white wine
• 2 stalks celery, cut up into 3-inch pieces
• 1 medium bay leaf

• 1 Brown chicken in hot oil. Season with salt and pepper. Place in baking dish.
• 2 Drain excess fat from skillet. Add everything else except the celery and bay leaf. Heat, scraping up bits. Pour over chicken.
• 3 Tuck in celery among chicken. Tuck in the bay leaf in the middle of the dish.
• 4 Cover and bake at 350 for 1 hour, 15 minutes.
• 5 Remove bay leaf and celery before serving.