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.
Pairs Well With
Doctor mom recommends poached chicken if you're under-the weather!