Country Poulet Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| 3 1/4 pounds chicken breasts, thighs, and legs, skinned | ||
| Chicken broth | 3/4 Cup (16 tbs) | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Bay Leaf | 1 | |
| Dried thyme | 1/2 Teaspoon | |
| Dried marjoram | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 2 cups frozen baby carrots | ||
| 2 cups frozen small whole onions | ||
| Cornstarch | 1 Tablespoon | |
| Water | 2 Tablespoon | |
Directions
Melt butter in a large skillet, add chicken, and brown on all sides.
Add chicken broth, wine, and seasonings; cover, reduce heat, and simmer 35 minutes.
Add carrots and onions, cover and cook 10 to 15 minutes or until tender.
Discard bay leaf; remove chicken and vegetables to a serving platter.
Dissolve cornstarch in water, stir into broth mixture.
Bring to a boil over medium heat, stirring constantly, cook 1 minute, or until thickened and bubbly.
Pour over chicken.
Add chicken broth, wine, and seasonings; cover, reduce heat, and simmer 35 minutes.
Add carrots and onions, cover and cook 10 to 15 minutes or until tender.
Discard bay leaf; remove chicken and vegetables to a serving platter.
Dissolve cornstarch in water, stir into broth mixture.
Bring to a boil over medium heat, stirring constantly, cook 1 minute, or until thickened and bubbly.
Pour over chicken.
Chef
