Soak pot, top and bottom, in water for fifteen minutes.
In paper bag, mix flour, salt and pepper. Shake chicken in mixture.
Brown chicken in butter and garlic, put browned chicken in bottom of pot. Add sliced mushrooms, shelled peas, bay leaves and celery.
Heat chicken drippings in saucepan and add white wine and parsley.
Mix well and pour over chicken.
Place covered pot in cold oven.
© 1974 All rights reserved. Published by Echo Point.