2 lbs. chicken thighs and drumsticks
5 med. carrots, sliced 1/8 inch
1 can cream of mushroom soup

Wash chicken, pat dry. Very lightly salt and dust in flour. In Dutch oven fry chicken in little oil. Simmer 1/2 hour (add not water). Add carrots on top of chicken and simmer until carrots are tender. Remove excess oil. Add cream of mushroom soup and simmer until hot.