(Ingredients:
- 2 tablespoons lemon juice
- 1 roasting chicken, about 5 pounds
- 2 cups water
- 3 to 4 leeks, white part only, cut into 1/2-inch pieces
- 2 medium onions, halved and sliced
- 4 medium carrots, sliced
- 4 ribs celery, sliced
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 bay leaf
- 1/4 teaspoon crumbled dried thyme
- 3 cups dry white wine
- salt and pepper to taste
- 1 green onion, thinly sliced
Preparation:
Sprinkle lemon juice over chicken; place chicken in a covered casserole or ovenproof Dutch oven with 2 cups water. Put over low heat to bring to boiling point.
Meanwhile, heat butter in a large skillet; add leeks, onions, carrots, and celery and sauté until leeks begin to turn yellow. Add vegetable mixture to chicken with salt, pepper, bay leaf, thyme, and 1 1/2 cups of the wine. Cover and bake at 350° for 2 hours. Remove chicken; carve and arrange in a serving bowl. To broth, add remaining 1 1/2 cup of wine and reheat. Season broth to taste and pour over chicken. Garnish with sliced onions.
Stewed chicken with leeks recipe serves 4 to 6.
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