2 med. potatoes, cut into sm. pieces
2 c. thick sliced carrots
1 c. thick sliced celery
1 onion, chopped
2 cans (10 3/4 oz.) condensed cream of chicken soup
2 tsp. salt
1 tsp. ground sage
1/8 tsp. pepper
2 1/2-3 lb. whole frying chicken, cut up
Parsley

1. Combine all ingredients, except chicken and parsley in 4 quart casserole. Place chicken skin side down and thick edges toward outside of dish, on top of vegetables. Cover tightly with lid.

2. Microwave for 25 minutes on high. Stir well, turning and rearranging chicken, recover.

3. Microwave for 35-40 minutes on simmer or until meat cut near bone is no longer pink. Let stand covered, 5 minutes before serving. Garnish with parsley.