1 Chicken; jointed
1 tb Plain flour
2 tb Oil
1 c White wine
1 lg Parsnip; chopped
1 Leek; sliced
1 Carrot; chopped
1 c Chicken stock
Salt and pepper; to taste
6 c Hot cooked Sunlong Long
-Grain rice
Toss chicken in flour. Heat oil in a frying pan and cook chicken
pieces in oil until browned on all sides. Transfer chicken to a
casserole dish.
Deglaze pan with wine. Pour wine over chicken and add vegetables
and stock to casserole. Season to taste. Cover and bake in a
moderate oven (180 C) for 1 1/4 hours. Serve with Sunlong Long
Grain rice.
