4 skinless, boneless chicken breast halves
1 medium onion, chopped
2 carrots, chopped
1 cup dry white wine
1 cup chicken broth
1 cup chicken broth
1 cup chicken broth
2 teaspoons paprika
1 teaspoon dried parsley
salt and pepper to taste
Place chicken breasts in a large stock pot with over 1 inch of water in pan. Bring to a boil, then reduce heat, cover and simmer 35 minutes, or until chicken is cooked through and internal juices run clear. Remove chicken from pot and cool completely.
Place chicken in a large resealable plastic bag. Brown chicken over medium heat, then remove from bag and place in pan of oil pan. Place lid on pan and add enough water to cover chicken. Cover pan with aluminum foil and place in refrigerator to keep warm.
Heat the remaining oil over medium heat, add onion and carrot and cook about 10 minutes, or until tender.
Remove chicken carcass and shred. Stir chicken into chicken mixture.
Heat oil and cook about 10 minutes or until chicken is cooked through and internal juices run clear.
Reduce heat to medium-low and add 2 cups water to pan. Simmer for about 35 minutes. Remove pan from heat and add mushrooms and potatoes. Simmer for 1 minute.
Pour chicken mixture over chicken in pan. Cover pan with aluminum foil and simmer for 20 minutes. Remove foil and stir pan juices into chicken mixture. Pour this over chicken and add herbs. Cover and simmer with lid off for 10 minutes, stirring occasionally.
Serve chicken over rice or vegetables.
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