Chicken In Wine Sauce - cooking recipe

Ingredients

2 1/2 to 3 lb. broiler-fryer chicken, cut up
salt and pepper
2 Tbsp. butter
3/4 c. white wine or chicken broth
1/2 c. cold water, divided
2 medium carrots, peeled and cut into 1 1/2-inch pieces
2 stalks celery, cut into 1-inch pieces
2 tsp. dried parsley flakes
3/4 tsp. instant chicken bouillon granules
1/2 tsp. dried thyme leaves
1/4 tsp. salt
2 Tbsp. all-purpose flour
1/2 c. half and half

Preparation

Sprinkle chicken pieces lightly with salt and pepper.
In large skillet, melt butter.
Add chicken and brown over medium-high heat.
Turn pieces skin side up.
Add wine, 1/4 cup water, carrots, celery, parsley flakes, bouillon granules, thyme and 1/4 teaspoon salt.
Cover and simmer for 1 to 1 1/2 hours or until vegetables are fork-tender and chicken near bone is no longer pink.
Transfer meat and vegetables to serving platter. Cover with foil and set aside.