2 to 2 1/2 lb. chicken wings
Salt and pepper
4 tbsp. butter
2 c. slice onions (2 lg.)
1 tbsp. butter
8 to 10 sliced carrots
2 cans chicken broth (13 1/2 oz.)
1 sm. bay leaf
1 clove garlic, crushed
2 tbsp. chopped parsley

Sprinkle wings with salt and pepper, brown in 2 batches using 2 tablespoons butter for each. Remove from skillet. Saute onions in 1 tablespoon butter 1 minute. Return wings to skillet. Add carrots, chicken broth, bay leaf, and garlic. Bring to boil. Boil uncovered for 20 minutes or until carrots tender. Makes 4 servings.