2 med. potatoes, cut into 16 pieces
1 c. celery, sliced
2 c. carrots, cut-up
1 lg. onion, cut in chunks
1 tsp. sage
Pepper
2 1/2 to 3 lb. fryer, cut-up
1 can cream of chicken soup
Parsley

Layer vegetables in 4-quart, glass casserole. Season. Place chicken with thick edges to outside of dish on top of vegetables. Cover with glass lid or plastic wrap. Microwave on high 15 minutes. Drain and turn chicken over. Pour soup on top and recover.

Microwave on simmer for 25 to 30 minutes, or until fork tender. Let stand covered for 5 minutes. Garnish with parsley. Serves 4 to 6.