Directions
- 1Pat chicken dry and generously salt it.
- 2Brown chicken in a pot.
- 3Chop up celery and onion and then chop garlic.
- 4Degrease the pot and add chopped onion, celery, and garlic. Stir on low heat with sea salt and wine for about 5 minutes.
- 5Shred the chicken and add it back to the pot.
- 6Add chicken stock.
- 7Mix everything up.
- 8Add carrots.
- 9Add fresh herbs.
- 10Finish with some cream.
- 11Give it a stir and serve with crusty garlic bread.
Ingredients
- 8 chicken thighs
- 1 pinch salt
- 2 stalks celery
- 1 large white onion
- 1 head garlic
- 1 bit butter
- 1 cup wine
- 2 quarts chicken stock
- 1 cup carrots
- 1 handful fresh herbs
- 1 cup cream
Equipment
potknifecutting boardtongswooden spoon
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