Chicken In Wine

• 2 1/2 to 3 lb. chicken, cut in pieces
• 2 medium onions, diced
• 1/2 c. grated carrots
• 1 clove garlic
• 1 can sliced mushrooms (3 oz.)
• 1 1/2 c. Burgundy wine
• 2 to 3 sprigs parsley
• 1/4 tsp. dried thyme
• celery leaves
• 1 bay leaf

1. Brown cut up chicken coated with salt, pepper and flour. Remove chicken to 3-quart casserole.
2. In skillet, add onions, carrots and garlic. Cover and cook 5 to 10 minutes.
3. Add mushrooms and Burgundy wine.
4. Scrape up browned vegetables and simmer all together 2 to 3 minutes.
5. Dip out solid pieces from skillet and alternate in the casserole in layers with the chicken, adding 2 to 3 sprigs of parsley, 1/4 teaspoon dried thyme, celery leaves and one bay leaf to each layer.
6. Pour the heated wine over the casserole.
7. Cover and bake at 350u0b0 for 2 hours. Serve with snipped parsley.

chicken, onions, carrots, clove garlic, mushrooms, wine, parsley, thyme, celery, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=927099 (may not work)