Served as main course. Non-vegetarian dish.

3 1/2 Pounds Broiler-fryer Chicken

Salt and Pepper

1 Teaspoon Butter

2 Carrots, slice diagonally

2 Parsnips, cut in strips

2 Stalks Celery, 1″ pieces

3 Green Onions, sliced

2 Cloves Garlic, minced

2 Teaspoons Fresh Oregano

2 Cups Chicken Broth

1 Cup Dry White Wine

Wash chicken and giblets and pat dry. Season with salt and pepper and saute in butter. Transfer to crock pot. Rinse out drippings with water and pour into crock pot. Place carrots, parsnips, celery and leek around chicken. Season vegetables with salt and pepper. Add garlic, oregano, broth and wine. Cover pot. Cook on low for 8 hours or until tender. Remove chicken and vegetables to a platter and keep warm. Pour pan juices into saucepan. Skim fat. Boil down until reduced to 1 cup.

Serves: 6

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