2 tbsp. butter
1 tsp. dried sage leaves
Flour
Salt
1 (3 1/2 lb.) cut up chicken
3 lg. eggs
1 1/2 c. milk
1 tsp. baking powder
1/4 c. parsley, cut up

1. Preheat oven to 400 degrees in 9 x 15 inch pan. Melt butter in pan. Remove from oven.

2. On waxed paper mix sage, 1/4 cup flour and 1 1/4 teaspoon salt. Coat chicken. Dip pieces in melted butter. Arrange skin side up. Bake 30 minutes.

3. In large bowl with mixer at low speed beat eggs until frothy, beat in milk until blended. Beat in baking powder and 1 cup flour and 1/2 teaspoon salt until batter is smooth. Stir in parsley.

4. Pour batter over chicken. Bake 25 minutes or until chicken is tender and popover is puffed and golden brown.