Ingredients

1 cup celery leaves.
Two parsley sprigs.
For whole cloves
1/4 teaspoon dried leaf thyme
1/3 cup olive oil
one (2 1/2 pound) chicken, cut in pieces.
1 cup dry white wine
1/3 cup wine vinegar
1 teaspoon salt
1 cup hot water.
Two onions, cut into rings
one carrot, sliced
one week, sliced
one lemon, cut into eight wedges.

How to Make.

Reserve a few celery leaves for garnish. Chop remaining celery leaves. Tie chopped celery leaves, parsley, cloves and thyme in a small piece of cheesecloth, set aside. Heat oil in a large saucepan. Fry chicken and oil, a few pieces at a time until Golden Brown. Discard oil. After frying chicken pieces, white pan with paper towels. Return Brown chicken the saucepan. In a small bowl, combine wine, vinegar, salt and water. Pour over chicken, add onion rings, carrot, leek and a bag of herbs. Cover and simmer 30 min., discard bag of herbs. Place cooked chicken pieces in a large bowl. Spoon off fat from cooking liquid. Stir cooking liquid, vegetables and lemon wedges into chicken. Cool to room temperature. Cover and refrigerate six hours. Serve cold, garnish with reserved celery leaves.

Yield: Makes Four Servings

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