Backroad Chicken And Leeks

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 lbs chicken parts
• 1/4 cup flour, more if needed
• salt and pepper
• oil (for frying)
• 1 cup chicken broth
• 2 cups baby carrots
• 1 large leek, cut in rings
• 1 bay leaf
• 1/2 cup wine
• 3 garlic cloves, bruised and peeled
• 1/2 cup fresh parsley, finely minced

Recipe

• 1 preheat oven to 350°f
• 2 dredge chicken in flour, and season with salt and pepper.
• 3 saute in a bit of oil (in a skillet) to brown.
• 4 drain chicken and place in a 6 to 8 quart dutch oven with a cover.
• 5 drain most of oil from skillet and toss in vegetables and soften.
• 6 spoon vegetables over chicken, then add chicken broth, wine, garlic, parsley and bay leaf.
• 7 place in pre-heated oven and bake 1 to 1 1/2 hours or until chicken falls off the bone.
• 8 serve with a green salad, or green beans and mashed potatoes.
• 9 serves 4 to 5.