Preparation:
In a large, heavy skillet, cook chicken and chopped onion in heated oil until slightly browned. Stir in flour and cook until well browned.
Add wine, chicken broth, garlic, bay leaf, thyme, white onions, and mushrooms. Bring to boil. Cover. Simmer for 45 minutes, or until meat is tender.
Garnish with slices of fried bread.
Serve with boiled potatoes.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
