- Cooking Time: 75
- 1 chicken, rinsed well
- water to cover
- 1 cup white wine
- 1 large sweet onion, chopped
- 4 ribs celery, chopped
- 3 large carrots, peeled and chopped
- a tablespoon peppercorns
- 2 or 3 small bay leaves
- half a bunch of thyme
- 4 or 5 cloves
- salt, to taste
- hot cooked brown rice
Combine all ingredients except for the rice in a large stockpot.
Bring to a boil, reduce to a simmer and simmer for 30 minutes.
Cover and let stand 45 minutes.
Discard bay leaves, thyme stalks and cloves.
Serve pieces of chicken over the rice with a few ladlefulls of broth and vegetables.