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Chicken Pot-Au-Feu

1 broiler-fryer chicken, cut in parts
1/4 cup corn or vegetable oil
1 quart water
1 onion, halved
2 carrots, sliced
2 ribs celery, sliced
2 chicken bouillon cubes
3 springs parsley
1 1/2 teaspoon salt
1 small head cabbage, cut in eights
1 10-ounce) package frozen peas
1 tablespoon cornstarch
1 tablespoon water

1. In Dutch oven place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides.
2. Add water, onion, carrots, celery, bouillon cubes, parsley and salt. Cover and simmer about 30 minutes or until fork can be inserted in chicken with ease. Remove parsley. Add cabbage and peas. Cover and simmer about 15 minutes or until vegetables are tender. Remove chicken and vegetables; keep warm.
3. In bowl place cornstarch; add water, stirring constantly. Add cornstarch mixuture to juices in Dutch oven, stirring constantly. Boil 1 minute, stirring constantly. Return chicken and vegetables to Dutch oven and heat through.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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