1/3 c. all-purpose flour
1 tsp. salt
1 tsp. paprika
1/8 tsp. pepper
2 1/2 to 3 lb. broiler-fryer chicken, cut up
3 tbsp. vegetable oil
1 1/2 c. water
1/2 tsp. dried savory leaves
1/4 tsp. dried thyme leaves
3 med. carrots, cut in 3 x 1/4 in. strips
1/2 (14 oz.) pkg. frozen crinkle-cut potato slices (about 2 c.)
1 (10 oz.) pkg. frozen asparagus spears or cuts, broken apart
1 1/2 tsp. salt

Mix flour, 1 teaspoon salt, paprika, and pepper; coat chicken pieces. Brown chicken in oil in 12 inch skillet or Dutch oven; drain. Add water, savory, and thyme. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Add carrots; cover and simmer 10 minutes. Add frozen potatoes and asparagus; sprinkle with 1 1/2 teaspoons salt. Heat to boiling; reduce heat. Cover and simmer until chicken is done and vegetables are tender, 10 to 15 minutes. 4 to 6 servings.