Country French Chicken

Source: Angela Lowry

2 lb Meaty chicken

1 cup Carrot; coarsely chopped

1 md Onion; cut into sm wedges

1 clove  Garlic; minced

1 cup Mushrooms; sliced fresh

1 Bay leaf

1 cup Celery; sliced

2 Tbsp Parsley, snipped

1 cup Dry white wineor pear juice

1/4 tsp Thyme; dried crushed

oil

Remove the skin from the chicken. Rinse chicken; pat dry. OIL a

large cold skillet. Preheat 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 to 40 minutes or till chicken is tender and no longer pink. Discard bay leaf. Transfer chicken and vegetables 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 vegetables.