Yes, we are promised trouble in the world. Yes, we are not always guaranteed deliverance from our enemies. But we are promised sufficient grace to sustain our soul during all afflictions. And we have the Holy Spirit to give us joy and peace and wisdom and hope during all our afflictions. We have His word that regardless of what happens to us that everything will ultimately turn out for our greatest good. We know our trials are in His hands – hands that are good, loving, wise and sovereign. And when our assigned time on this earth is done we have promises far clearer than anything King David even experienced. We have the hope of being with Him in Paradise for all of eternity.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Chicken, Main dishes, Cooking lig	4	servings

INGREDIENTS

1/4	c	All-purpose flour
1/4	ts	Pepper; divided
1/8	ts	Salt
2		Chicken breast halves; skinned
2		Chicken thighs; skinned
2		Chicken drumsticks; skinned
1	tb	Olive oil
2	tb	Diced shallots
1	lb	Small mushrooms
1 1/4	c	Diced plum tomato
1	c	Diced carrot
1	c	Diced celery
1	tb	Chopped fresh tarragon –or 1 teaspoon dried tarragon
1		Bay leaf
2/3	c	Dry red wine
1/2	c	Low-salt chicken broth
1/4	ts	Salt
2	tb	Finely chopped fresh chives

INSTRUCTIONS

1. Combine flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a
shallow dish. Dredge chicken in flour mixture.
2. Heat oil in a large Dutch oven over medium-high heat. Add chicken
and shallots. Cook 5 minutes, and brown on all sides. Remove chicken.
Add mushrooms; sauté 3 minutes. Add tomato, carrot, celery, tarragon,
and bay leaf. Cook 1 minute, stirring constantly. Stir in wine and
broth; scrape pan to loosen browned bits. Return chicken to pan, and
bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring
occasionally. Stir in 1/8 teaspoon pepper and 1/4 teaspoon salt.
Garnish with chives.
Yield: 4 servings (serving size: 3 ounces chicken and 1/4 cup sauce
mixture).
Calories 326 (26% from fat); fat 9.4g (sat 2g, mono 4.2g, poly 1.8g);
protein 40.8g; carbohydrate 19.9g; fiber 4g; cholesterol 115mg; iron
4.2mg; sodium 390mg; calcium 62mg.
Recipe by: Cooking Light, Jan/Feb 1998
Posted to EAT-LF Digest by aml@skypoint.com on Oct 17, 1999,
converted by MM_Buster v2.0l.

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