Great and classic chicken dish. Make a bouquet garni by cutting celery stalks into 10 - 12cm lengths and tie two together with parsley, thyme and bay leaves with twine.
I used this recipe as a start for "Hare au Vin" done in the slow cooker. The changes I made were to reduce the liquids to 1 cup each of wine and stock and the addition of Beurre manie to thicken the sauce at the end. I also switched the mushrooms out and added carrot instead. It tasted excellent, and there were clean plates from the kids - 25 Feb 2013