Chicken Pot-Au-Feu

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Use inexpensive bone-in chicken. It should be falling off the bone tender when it is ready. I usually make half of this for dinner and freeze the other half.

CHICKEN POT-AU-FEU                                                     serves 16

16 chicken thighs or 8 leg quarters

salt and pepper.

2 Tbs. olive oil, divided

2 tsp. garlic, minced

 1 large onion, quartered and sliced

6 C. carrots, sliced

2 C. sliced celery

1 1/2 Tbs. fresh thyme  or 1 1/2 tsp dried

1/3-2/3 C. Flour (mixed with some cold water)

1 1/2 C. dry white wine

2 C. chicken broth

1/2 C. port wine

Sprinkle chicken with salt and pepper. Brown chicken in 1 Tbs. olive oil in two large frying pans or Dutch ovens.  Place chicken in 2-9x13 inch, deep dish casseroles and allow to cool. Add remaining Tbs. olive oil to pan and sauté onions and garlic. Stir in carrots, celery and thyme until soft. Using a slotted spoon, divide vegetables between casseroles, but reserve juices in pan. Whisk in flour until browned. Slowly whisk in broth, wine and port. Stir until boiling and slightly thickened. Adjust seasonings (it might need more salt). Pour over chicken. Cover and freeze or bake immediately.  Thaw in refrigerator, bake covered, 375° about 1 1/2 hours.  

Tip: After freezing, remove from baking pan and seal in food saver bags for longer storage.

Great with mashed potatoes. My mom says you also need a green vegetable at every meal. 

© Being Fruitful, 2012