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Chicken In The Pot
3 1/2 pounds broiler-fryer chicken
salt
pepper
1 teaspoon olive oil
2 carrots, sliced diagonally
2 parsnips, cut into strips
2 stalks celery, cut into 1" pieces
3 green onions, sliced
2 cloves garlic, minced
2 teaspoons fresh oregano leaves
2 cups homemade or canned chicken broth
1 cup dry white wine
Wash chicken and pat dry with paper towels. Season with salt and
pepper. In a large skillet, brown chicken in oil. Transfer to the
crockery pot. Place carrots, parsnips, celery, and green onion
around chicken. Season vegetables with salt and pepper. Add garlic,
oregano, broth, and wine. Cover crockery pot and cook on Low for
8 hours, or until tender. Remove chicken and vegetables to platter.
Keep warm. Pour juices into a saucepan. Skim fat. Bring to a boil
and cook until reduced to 1 cup. Serve with chicken and vegetables.
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Chicken 24