1/4 c. olive oil
1 c. white wine
1/2 c. water
4 chicken breast halves (skinned not boneless)
1/4 tsp. fresh ground pepper
1 onion, 2 inch diameter, quartered
2 sm. bay leaves
1 lb. carrots (peeled and cut into 2 1/2 inch lengths)
4 lg. potatoes (peeled and quarters)

In a heavy Dutch oven (i.e. cast iron), heat olive oil on high heat, then sear chicken breast. Add wine and water. Cook for 1/2 hour on medium heat. Add pepper, onion, bay leaves, carrots and potatoes. Cook over medium/high heat for about 1 hour until tender. Check frequently and reduce heat if necessary. Remove chicken, onion, carrots and potatoes.

Gravy: Prepare a roux and mix in, stirring constantly to prevent lumps.

Roux: 2 tablespoons butter heated in a small heavy frying pan. Add 2 tablespoons flour, stirring constantly until lightly brown.