Chicken in Wine

Brown cut up chicken coated with salt, pepper and flour. Remove chicken to 3-quart casserole.

In skillet, add onions, carrots and garlic. Cover and cook 5 to 10 minutes.

Add mushrooms and Burgundy wine.

Scrape up browned vegetables and simmer all together 2 to 3 minutes.

Dip out solid pieces from skillet and alternate in the casserole in layers with the chicken, adding 2 to 3 sprigs of parsley, 1/4 teaspoon dried thyme, celery leaves and one bay leaf to each layer.

Pour the heated wine over the casserole.

Cover and bake at 350° for 2 hours. Serve with snipped parsley.