4 tablespoons white wine
3 carrots, chopped
2 medium onions, chopped
1 small turnip, chopped
2-1/2 to 3-pound chicken, sectioned, cleaned and skinned
1 teaspoon no-salt herb seasoning
1/2 cup dry vermouth
2 cups defatted chicken soup
1 bouquet garni, made of 1/4 teaspoon thyme, 1 bay leaf, 3 sprigs
parsley, 3 celery leaves, 1/4 teaspoon tarragon, 1 clove garlic,
Put white wine in casserole dish. Add cut
vegetables. Cook slowly, covered, for about 10 minutes. In
microwave, cook on High about 3 minutes.
Preheat oven to 325 degrees. Season chicken with herb seasoning and
pepper. Spread chicken over and around cooked vegetables. Put white
meat on top, as it cooks faster. Add vermouth and chicken stock.
Bury bouquet garni in vegetables. Simmer. Cover and simmer slowly in
oven for 25 to 35 minutes. Don't overcook.
Remove bouquet garni. Taste and adjust seasoning with herbs or herb
seasoning. Serve with seasoned potatoes and broccoli, cooked with
From 'Life After