2 Tablespoons olive oil
1 – 3 lb. chicken, cut up and skinned
½ tsp salt
¼ tsp pepper
½ cup coarsely chopped carrot
1 clove garlic, minced
2 Tablespoons minced fresh parsley
¾ tsp chopped fresh thyme or ¼ tsp dried whole thyme
1 cup sauterne
2 stalks celery, sliced
1 cup peeled pearl onions
1 – 2 oz. can sliced mushrooms, undrained
1 bay leaf
Heat oil in a large skillet. Sprinkle chicken with salt and pepper; brown on both sides.
Remove chicken and place in a lightly greased shallow 2-quart casserole.
Remove excess oil from skillet; add carrot, garlic, parsley and thyme. Cook over low heat until carrot is tender, stirring often. Add carrot mixture and remaining ingredients to chicken. Cover and bake at 350 degrees for 1 hour or until chicken is tender.