Tender Chicken In Spices

• 1 3/4 tablespoons butter
• 1 chicken large, cut into 8 portions
• 3 cups chicken stock
• 3 whole cloves garlic peeled
• 1 bay leaf
• 1 stick cinnamon
• 1 tablespoon five-spice Chinese
• 1 leek washed and chopped into large pieces
• 1 stick celery green, chopped into large pieces
• 4 carrots peeled and quartered lengthwise
• 1 onion quartered
• 1 1/2 tablespoons cornflour
• 5/8 cup cream

1. Preheat the oven to 180C.
2. Melt the butter in an oven-proof dish with lid. Add the chicken and saute.
3. Cover the chicken with the stock and add the garlic, bay leaf, five spice, and cinnamon stick. Bring to the boil.
4. Cover and place in the oven for 20 minutes.
5. Remove from the oven, and add the carrots, leeks, celery, and onion.
6. Cover and return to the oven for another 15 minutes.
7. Remove from the oven and transfer the stock to a saucepan.
8. Bring to a boil and then simmer until sauce thickens and is reduced by 1/3.
9. Mix the cornflour with a little water and add to the boiling stock. Stir until it thickens.
10. Add the cream and turn off the heat.
11. Pour the creamy stock over the chicken and vegetables and serve.

butter, chicken, chicken stock, garlic, bay leaf, cinnamon, fivespice chinese, celery, carrots, onion, cornflour, cream

Taken from www.yummly.com/recipe/Tender-Chicken-in-Spices-561446 (may not work)