Ingredients
-2 lb meaty chicken pieces (breast halves, thighs, and drumsticks)
-2 tbsp cooking oil
-1 large onion, chopped (1 cup)
-8 oz fresh mushrooms, quartered
-2 cloves garlic, minced
-1 tbsp snipped thyme or 1 tsp dried thyme, crushed
-½ tsp black pepper
-¼ tsp salt
-1 bay leaf
-2 cups chicken broth
-½ cup dry white wine
-4 medium carrots, cut into 1-inch chunks
-4 parsnips, peeled and cut into 1-inch chunks
-⅓ cup chicken broth
-3 tbsp all-purpose flour
-Snipped fresh parsley (optional)
Directions
1. Skin chicken. In a 4-quart Dutch oven cook chicken in hot oil over medium heat for 10 to 15 minutes or until chicken is light brown, turning to brown evenly. Remove chicken; set aside.
2. Add the onion, mushrooms, garlic, thyme, pepper, salt, and bay leaf to Dutch oven; cook for 4 to 5 minutes or until vegetables are tender. Carefully stir in 2 cups broth and the wine. Add carrots and parsnips. Return chicken to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or until chicken is tender and no longer pink and vegetables are tender. If desire, remove chicken with a slotted spoon and cool slightly. Remove meat from bones and cut into bite-size pieces; return chicken to vegetable mixture.
3. If necessary, skim fat from broth mixture. Discord bay leaf. In a screw-top jar combine ⅓ cup broth and flour; cover and shake until smooth. Add flour mixture to soup. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve in bowls. If desired, sprinkle with parsley.
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Cooking Recipes
De TodoBook One These books will have recipes from the books I have collected over the years. Now I am trying to write them all out into one big platform.
