Brown 2-3 lb. chicken parts (cleaned in cold water) in one stick of melted butter (use a heavy fry pan for this).
Remove chicken when skin is golden. Put chicken in a separate large heavy pot.
Scrape the fry pan with butter and drippings and add:
½ c. white cooking wine
½ c. water or chicken broth
2 T chicken bouillon
1 t. salt
Scrape pan again and pour this sauce over the chicken. Cover and simmer (low boil) about 30 mins.
Meanwhile peel and cut in large chunks:
1 lb. carrots peeled and cut into chunks, or use a bag of baby carrots
1 large onion, cut in quarters
1 T. celery flakes, or the small leaves from the inside of a bunch of celery
1 t. rosemary leaves
4 or 5 russet potatoes (brown skinned ones) peeled and quartered
Cover and simmer about 45 mins. to 1 hour (check to make sure spuds and carrots are fully cooked. Baste while cooking, (meaning spoon sauce over top of everything once in a while.)
The rosemary in this recipe makes the kitchen smell divine!
Recipe from Helen Connors (my mother-in-law) who probably learned it from her mother, Helene Roy.
