2 lb. fryer, cut up
1 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
Garlic powder
1/2 bay leaf
1 tbsp. parsley flakes
1 c. whole onions
1 c. carrots
1 c. sliced mushrooms
1/2 c. sherry wine or water

Remove all fat and skin from chicken (optional). Brown chicken in skillet over a moderate flame. After chicken is browned, drain fat. Pat chicken with paper towel. Return chicken to skillet, sprinkle with flour, salt, and pepper and pinch of garlic powder. Add bay leaf, parsley flakes and onions. Add wine and a small amount of water. Cover and simmer slowly for 30-40 minutes until chicken is nearly tender. Add remaining vegetables and simmer uncovered until liquid is reduced to a thick sauce.

Canned vegetables may be used in place of fresh. In that case use liquid from vegetables.