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1 Chicken, Cut Up
3 large Carrots, Thickly Sliced
1 Bay Leaf
½ teaspoon Thyme
2 teaspoon Chicken Bouillon
6 small Potatoes
2 Garlic Cloves, Chopped
1 large Onion, Cut Into 1/2" or 1cm Thick Wedges
½ cup White Wine, Dry
In a casserole that will fit in a large pot or wok for steaming, place the potatoes, carrots, onions and bay leaf. Cover with the chicken pieces, skin side up. Mix the wine, thyme, garlic and bouillon. Pour the wine mixture over the chicken. Place casserole on a rack in a large pot or wok. Pour in enough water to just cover the rack. Cover the pot and bring the water to a boil, reduce the heat and steam the chicken for 1 1/4 to 1 1/2 hours or until the chicken is done and the vegetables are tender.
Remove the chicken and vegetables from the pot and serve with dijon mustard and horseradish. The broth may be skimmed of fat and served in cups with the chicken or reserved for future use.
3 large Carrots, Thickly Sliced
1 Bay Leaf
½ teaspoon Thyme
2 teaspoon Chicken Bouillon
6 small Potatoes
2 Garlic Cloves, Chopped
1 large Onion, Cut Into 1/2" or 1cm Thick Wedges
½ cup White Wine, Dry
In a casserole that will fit in a large pot or wok for steaming, place the potatoes, carrots, onions and bay leaf. Cover with the chicken pieces, skin side up. Mix the wine, thyme, garlic and bouillon. Pour the wine mixture over the chicken. Place casserole on a rack in a large pot or wok. Pour in enough water to just cover the rack. Cover the pot and bring the water to a boil, reduce the heat and steam the chicken for 1 1/4 to 1 1/2 hours or until the chicken is done and the vegetables are tender.
Remove the chicken and vegetables from the pot and serve with dijon mustard and horseradish. The broth may be skimmed of fat and served in cups with the chicken or reserved for future use.