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1
Set aside two 2-quart casserole dishes, or two large disposable freezer containers.
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2
(For small families, this recipe will make three or four meals; adjust number and size of pans accordingly).
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3
Skin chicken pieces and remove fat.
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4
Sprinkle with salt and pepper.
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5
Add 1 tablespoon olive oil to large frying pan or dutch oven.
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6
When hot, add one-half the chicken pieces and brown on all sides.
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7
Remove chicken to prepared baking pans and allow to cool.
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8
Add remaining tablespoon of olive oil to the frying pan, and stir in onions and garlic.
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9
Saute over medium-high heat until golden, stirring frequently.
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10
Stir in carrots, celery and thyme, and saute until the vegetables are soft, about 5 minutes.
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11
Stir often.
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12
Using a slotted spoon, divide vegetables among the casserole dishes or freezer containers; retain juices in pan.
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13
Return frying pan to heat, and add flour.
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14
Stir vigorously to blend flour, over medium-high heat, until flour mixture begins to brown.
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15
Slowly whisk in chicken broth, white wine and port wine.
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16
Stir until boiling and slightly thickened.
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17
Pour sauce over chicken and vegetables.
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18
Cover and freeze.
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19
Mark containers with recipe name, date of preparation, and these reheating instructions:
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20
Thaw in refrigerator before use.
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21
Bake, covered, in 375-degree oven until chicken is no longer pink near the bone, about 1 1/2 hours.
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22
Tip for extended storage: Freeze Chicken Pot-au-Feu overnight in freezer containers slightly smaller than covered casserole pans.
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23
When frozen hard, remove from disposable freezer containers and seal using a Foodsaver-brand vacuum food storage bag.
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24
Removing all air from the storage bag extends food quality 3 to 5 times.
