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1 c Celery leaves
1/3 c Vinegar, wine
2 ea Parsley sprigs
1 t Salt
2 ea Cloves, whole
1 c Water, hot
1/4 t Thyme, dried
2 ea Onions - cut in rings
1/3 c Olive oil
1 ea Carrot - sliced
2 1/2 lb Chicken pieces
1 ea Leek - sliced
1 c Wine, white, dry
1 ea Lemon - cut in 8 wedges
Reserve a few celery leaves for garnish. Chop remaining
celery leaves.
Tie chopped celery leaves, parsley, cloves and thyme in small piece of
cheesecloth - set aside.
Heat oil in large saucepan - fry chicken in oil, a few pieces
at a time
until golden brown. Discard oil after frying chicken - wipe pan with
paper towels. Return chicken to saucepan
In small bowl, combine wine, vinegar, salt and water. Pour
over chicken
add onion rings, carrot, leek and bag of herbs. Cover and simmer 30
minutes - discard bag of herbs.
Place cooked chicken pieces in a large bowl. Spoon of fat
from cooking
liquid. Stir cooking liquid, vegetables and lemon wedges into chicken.
Cover and refrigerate 6 hours. Serve cold, garnished with reserved celery
leaves.
4 Servings
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Dutchman