CHICKEN: IT'S WHAT'S FOR DINNER!

BRAISED CHICKEN THIGHS & VEGETABLES IN WHITE WINE SAUCE

6 chicken thighs (on the bone, w/skin)

4 large carrots – peeled and sliced on the diagonal

4 celery stalks – sliced on the diagonal

8 oz sliced mushrooms

1 large onion – cut in half, then sliced thickly

½ cup dry white wine

1 tsp dry or 1 tbsp fresh chopped Thyme

salt & pepper to taste

2 Tbsp olive oil

1 tsp corn starch

Water

Season chicken thighs on both sides with salt and pepper. Put 2 tablespoons olive oil in a large heavy frying or braising pan, preheat pan over medium high heat and sear thighs for 5 minutes on each side. You may need to turn the heat down to medium. Remove oil from pan and discard. Put pan back on stove on low heat. Sprinkle thyme over chicken. Add carrots, celery, mushrooms, onions and white wine. Cover, simmer on low for an hour. Add small amount of water if necessary. Mix together 1 tsp cornstarch and ½ cup water. Leaving heat on low, mix this mixture into sauce. This will lightly thicken the sauce so that it will coat the vegetables but not overpower them.