Chicken in Gravy

INGREDIENTS:
• 2 tablespoons lemon juice
• 1 roasting chicken, about 5 pounds
• 2 cups water
• 3 to 4 leeks, white part only, cut into 1/2-inch pieces
• 2 medium onions, halved and sliced
• 4 medium carrots, sliced
• 4 ribs celery, sliced
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 bay leaf
• 1/4 teaspoon crumbled dried thyme
• 3 cups dry white wine
• salt and pepper to taste
• 1 green onion, thinly sliced

Method:
Sprinkle lemon juice over chicken; place chicken in a covered casserole or ovenproof Dutch oven with 2 cups water. Put over low heat to bring to boiling point.
Meanwhile, heat butter in a large skillet; add leeks, onions, carrots, and celery and sauté until leeks begin to turn yellow.
Add vegetable mixture to chicken with salt, pepper, bay leaf, thyme, and 1 1/2 cups of the wine. Cover and bake at 350° for 2 hours. Remove chicken; carve and arrange in a serving bowl. To broth, add remaining 1 1/2 cup of wine and reheat. Season the broth to taste and pour over chicken. Garnish with sliced onions.
Stewed chicken with leeks recipe serves 4 to 6.