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Chefs Daily Recipe for 2/1/2001 Recipe for Doctor's Pot of Chicken : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, Haute Cuisine Recipe Collection. Gourmet Food Shop in New York City.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Shrimp, Steaks, Desserts, Roast Duck, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
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1 strip of bacon, cut into 1/4 inch dice
1 tablespoon olive oil
2 medium onions, thickly sliced
4 medium carrots (1/2 pound), peeled and thickly sliced
1 chicken (3 pounds) skinned and cut into 8 serving pieces
1 bay leaf
3 sprigs of parsley
3 sprigs of fresh thyme or 1/4 teaspoon dried thyme leaves
1 pound small red potatoes, scrubbed and halved if larger than 2 inches in diameter
2 cans (14 1/2 ounces each) chicken broth
1/4 teaspoon freshly ground pepper
1 tablespoon chopped parsley

Bring a small saucepan of water to a boil.  Add the bacon and cook 30 seconds.  Drain and rinse briefly under running water.  Pat dry on a paper towel.  In a large, heavy stew pot with a lid, heat the olive oil and add the bacon, onions and carrots. Press a sheet of aluminum foil right down on the vegetables and cook over medium heat, stirring once or twice, until the onions are golden and the carrots are just tender, about 10 minutes.  Add the chicken pieces, bay leaf, parsley sprigs, thyme, potatoes, chicken broth and pepper.  Bring to a boil over medium high heat.  Reduce the heat to low, cover and simmer 1 1/2 hours.  Serve garnished with the chopped parsley.

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