Chicken stewed with white wine

170 g chicken

g parsley and celery b

10 g Pasternak

4 onion bulbs

40 g mushrooms

10 g white wine

150 g garnish

75 g sauce

At the bottom of the pot put the chopped parsley, celery, parsnip and onion on them to put raw chicken, add the broth, made from the bones of chicken, rabbit or veal broth of mushrooms, white wine and salt. The liquid should cover the bird on 1/4 or 1/3 of the height, depending on the age of the birds.

Simmered bird in a sealed container. The broth in which he took off down the bird, steam to cook the sauce.

When serving chicken cut into portions, put on a dish and pour the sauce. For garnish, you can submit stewed rice or beans.

You can also cook the chicken.