1 fryer or small roasting chicken (3 lbs - cut-up)
4 tbsp. butter
1 onion, thinly sliced
1 medium carrot, finely grated
1 bay leaf
1/2 lb mushrooms, sliced
2 cups chicken broth
3 potatoes, quartered
salt and pepper, to taste
1/2 tsp. rosemary
1/4 tsp. sage
1/4 tsp. thyme
3 cloves garlic, crushed
granulated garlic (for sprinkling)
pinch cayenne pepper
3 tbsp. sherry

Melt butter in a skillet. Add onion, garlic and carrot, cooking til tender. Crush garlic into oil using a fork (do not brown). Remove to a casserole dish.

Season chicken pieces with salt, pepper and garlic powder. Brown in frying pan until golden brown, turning to brown on all sides (no need to cook through). Transfer chicken pieces to a large casserole dish with cover. Pour in chicken broth, add bay leaf and seasonings and cover tightly.

Cook in a 375°F oven until chicken is nearly tender; remove cover, add sherry and bake 10 minutes at 425°F until fully tender.

A gravy may be made with the juices by thickening with 1 or 2 tablespoons of flour or Wondra. Simmer 10 minutes and serve over chicken. Alternately, the chicken may be served with au jus gravy directly from the casserole.