Chicken In Wine Sauce

• 2 1/2 to 3 lb. broiler-fryer chicken, cut up
• salt and pepper
• 2 Tbsp. butter
• 3/4 c. white wine or chicken broth
• 1/2 c. cold water, divided
• 2 medium carrots, peeled and cut into 1 1/2-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 2 tsp. dried parsley flakes
• 3/4 tsp. instant chicken bouillon granules
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. salt
• 2 Tbsp. all-purpose flour
• 1/2 c. half and half

1. Sprinkle chicken pieces lightly with salt and pepper.
2. In large skillet, melt butter.
3. Add chicken and brown over medium-high heat.
4. Turn pieces skin side up.
5. Add wine, 1/4 cup water, carrots, celery, parsley flakes, bouillon granules, thyme and 1/4 teaspoon salt.
6. Cover and simmer for 1 to 1 1/2 hours or until vegetables are fork-tender and chicken near bone is no longer pink.
7. Transfer meat and vegetables to serving platter. Cover with foil and set aside.

broilerfryer chicken, salt, butter, white wine, cold water, carrots, stalks celery, parsley flakes, instant chicken, thyme, salt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824372 (may not work)