3/4 c. water
1/2 tsp. dried thyme, crushed
2 bay leaves
3 med. red potatoes (peeled & quartered) or 1 lb. whole tiny new potatoes
Paprika
1 tbsp. instant chicken bouillon granules
1/2 tsp. dried rosemary, crushed
1 (3-3 1/2 lb.) broiler fryer chicken
2 med. onions, sliced
1 c. carrots, sliced 1/4" thick
1/2 c. buttermilk
1/4 c. all-purpose flour

In a 3 quart casserole combine water, bouillon granules, thyme, rosemary and bay leaves. Rinse chicken. Pat dry. Place chicken, breast side down in casserole. Cook, covered, on 100% (high) 10 minutes. Turn chicken over. If using new potatoes, peel a strip around the centers. Arrange potatoes, onions and carrots around chicken. Cook covered on 50% (medium) 30-40 minutes or until drumsticks move easily in the sockets and vegetables are tender, giving dish a half turn and rearranging vegetables once. Transfer chicken and vegetables to a platter. Keep warm. Skim fat from pan juices into a 4 quart glass measure.

Combine the buttermilk and flour. Stir into measure. Cook on high, uncovered, for 3-4 minutes or until thickened and bubbly, stirring every minute. Sprinkle chicken with paprika. Spoon some of the gravy over meat and vegetables. Garnish with parsley, if desired. Pass remaining gravy. Makes 6 servings.