Mccall's great american recipe card collection, card #24-x (white wine casserole)

Mc Call's GARC # 24 X

White Wine Casserole

4 b roasting chicken cut up
2 tablespoon butter or margarine
2 tablespoon olive oil or veg oil
1 large onion, sliced
1 stalk celery, sliced
1 large carrot , sliced
1 can Italian tomatoes, undrained
1 tablespoon dried basil leaves
1 tablespoon basil and oregano, leaves
1 1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper

4 whole cloves
1/2 cup dry white wine
1/2 lb fresh mushrooms, washed and sliced
1 tablespoon flour

1. Wash chicken, pat dry with paper towels.

2.Heat butter and oil in Dutch oven. Add chicken,, a few pieces at a time and brown well on all sides. Remove as browed, and set aside.

1. Add onions, carrots, celery to Dutch oven; sauté until tender, and golden - about 5 mins. Add tomatoes, basil, oregano, salt, pepper, cinnamon, and cloves, mix well, mashing tomatoes with fork.

2. Bring to a boiling; reduce heat, and simmer, uncovered, 10 mins.

3. Add browned chicken, wine and simmer uncovered 50 mins, or till tender. Add mushrooms; cook uncovered 10 mins longer.

4. Heat oven to 325 F.

5. Remove chicken to 2 1/2 quart casserole dish. Dissolve flour
   in 2 tablespoons water, stir into sauce in Dutch oven, bring to a boil.
   Stirring until thickened. Pour over the chicken, bake uncovered 15 to 20
   minutes. Until bubbly, Serve..

That should be 4lb chicken.