/ Main Dishes
carrot, coarsely chopped
onion, cut into thin wedges
dried thyme, crushed
1Remove skin form chicken.
3Spray a cold skillet with nonstick coating; preheat the skillet over medium heat.
4Brown chicken on all sides in hot skillet.
6Season chicken lightly with salt and pepper.
7Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf and thyme to the skillet; bring to boiling; reduce heat.
8Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink; discard bay leaf.
9Transfer chicken and vegetables to serving platter; keep warm.
10For sauce, bring liquid in skillet to boiling; cook about 3 minutes or until reduced to 1/2 cup.
11Pour sauce over chicken and vegetables.
12Pair this herbed chicken dish with boiled new potatoes.
About Country French Chicken