Ingredients:
2 lbs meaty chicken pieces ( preferably breast pieces)
1 cup sliced fresh mushrooms
1 cup sliced celery
1 cup dry white wine
1/2 coarsely chopped carrots
1 medium onions, cut into small wedges
1 garlic cloves, minced
1 bay leaves
2 tablespoons snipped parsley
1/4 teaspoon dried thyme, crushed
Directions:
Remove skin from chicken.
Rinse chicken; pat dry.
Spray a cold large skillet with non-stick coating.
Preheat the skillet over medium heat.
Brown chicken on all sides in hot skillet.
Drain fat from skillet.
Season chicken lightly with salt and pepper.
Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet.
Bring to boiling; reduce heat.
Cover and simmer for 35-40 minutes or till chicken is tender and no longer pink.
Discard bay leaf.
Transfer chicken and veggies to a serving platter; keep warm.
For sauce, bring liquid in skillet to boiling.
Cook about 3 minutes or till reduced to 1/2 cup.
Pour sauce over chicken and veggies.
Servings: 6
Time preparation: 20 min.
Time total: 80 min.