Chicken Jardiniere Au Vermouth

• 1 carrot
• 1 zucchini
• 1 stalk celery
• 3 lbs chicken, cut up
• 1 garlic clove, crushed
• 2 tablespoons oil
• 14 teaspoon thyme
• 1 pinch pepper
• 1 cup vermouth
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 cup frozen peas
• 12 cup sliced mushrooms

1. Julienne carrot, zucchini and celery into 2 x 1/4 inch strips.
2. Rub chicken with garlic.
3. Brown chicken in oil; remove.
4. Deglaze pan with wine.
5. Return chicken to pan with julienned vegetables.
6. Simmer 30 minutes.
7. Combine cornstarch with water.
8. Stir into pan.
9. When chicken is done enough for you, add peas and mushrooms; bring to boiling.
10. Lower heat; simmer 5 minutes more.

carrot, zucchini, celery, chicken, garlic, oil, thyme, pepper, cornstarch, water, frozen peas, mushrooms

Taken from www.food.com/recipe/chicken-jardiniere-au-vermouth-153841 (may not work)