1 whole chicken 1 onion 4 toes garlic olive oil 1/4 cup flour 1 1/4 cup white wine 1 1/2 to 2 tb Kitchen Bouquet 2 cans chicken broth Salt & Pepper Brown salted chicken on all sides and set aside in a bowl. In a large pot or Dutch oven, add enough olive oil to cover the bottom. Saute onions and garlic until soft and translucent. Add white wine and stir. Add flour a little at a time, stirring constantly to keep from lumping. Add chicken broth and then add Kitchen Bouquet for browning and extra seasoning. Add salt and pepper to taste. Return chicken and any juices from chicken back to pot. Bring to a boil and reduce heat to low. Cover and cook for 1 1/2 to 2 hours. Serve with rice or noodles. |
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