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French Country Chicken Recipe

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This recipe for French Country Chicken, by , is from Sylvia's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Browne Vintners Company

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. frying chicken, cut up
2 tbsp oil, preferably olive
2 tbsp butter
12 small white onions (or 3 medium onions, quartered)
12 small carrots (or 3 carrots cut into 2 in. chunks)
¼ lb. mushrooms (optional)
salt, freshly ground black pepper
1 sprig fresh thyme or ½ tsp. dried thyme
1 large bay leaf
4 unpeeled garlic cloves
1 pkg. (10 oz.) frozen peas
4 slices bread, crusts trimmed
1 tbsp. minced parsley

Directions:
Directions:
Cut the chicken into 8 pieces for frying. Wipe dry. Heat oil and butter together in deep, large skillet or casserole over moderately high heat. Add chicken pieces and cook (sauté), without crowding, until chicken is golden brown on all sides, about 12 minutes. Add onions, carrots, and mushrooms; turn with a wooden spoon and cook until golden and glazed. Season with salt and pepper. Add the thyme, bay leaf and unpeeled garlic cloves. Simmer, covered, for about 15 minutes, until tender, adding peas during last 5 minutes. Pick out and discard garlic cloves. Wipe edges of pan clean or pour into deep, hot serving pan and spoon sauce over. Toast bread and cut in halves diagonally. Place bread slices point up around chicken in dish. Sprinkle with parsley. Serve hot with a salad, French bread, and a bottle of Partager Vin Blanc, Vin Rouge or Vin Rosé.

Makes 4-6 servings
Cooking Time: 30 minutes

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
From Browne Vintners Company

 

 

 

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