1 (3 lb.) ready-to-cook broiler-fryer chicken, cut up
1 tbsp. shortening
1 (8 oz.) can sm. whole onions, drained
1/2 c. coarsely chopped carrot
1 clove garlic, crushed
2 tbsp. snipped parsley
1/4 tbsp. dried thyme, crushed
1 (2 oz.) can sliced mushrooms
1 c. sweet white wine
2 or 3 branches celery, cut up
1 med. bay leaf

In skillet, brown chicken in hot fat. Season with salt and pepper and place in 2-quart casserole. Drain excess fat in skillet; add remaining ingredients except celery and bay leaf. Heat, scraping up browned pieces. Pour over chicken. Tuck in celery and bay leaf. Cover and bake at 350 degrees for 1 1/4 hours. Remove bay leaf and celery. Serves 4. 4 meat exchanges, 1 sturdy vegetable, or 328 calories.