1 frying chicken (3 lbs.), cut up
1/4 cup butter
8 small boiling onions, peeled
8 small carrots, scraped
1 garlic clove, minced
2 tablespoon flour
2 cups dry red wine
1 bay leaf
1 tablespoon minced parsley
1/4 teaspoon ground savory
1/4 teaspoon ground thyme
4 oz. button mushrooms
1 1/2 teaspoon salt
1/4 teaspoon pepper
Melt butter in a skillet and brown chicken pieces over medium
heat. Remove chicken to a plate and set aside. Put onions and
carrots in the skillet--brown very lightly. Add garlic. Stir
in flour, then gradually stir in wine. When wine is well blended,
add spices. Pour in liquid from can of mushrooms; add salt and
pepper. Return chicken to pan and add mushrooms. Cover and simmer
slowly for 20-30 minutes, or until tender. Serve with mashed
potatoes. |
