1 tbsp. salad oil
1 (3 1/2 lb.) broiler-fryer (cut up)
1 med. sized onion (chopped)
2 tbsp. all-purpose flour
6 med. potatoes (cut into quarters)
1 (12 oz.) bag baby carrots
2 chicken flavored bouillon cubes (or powdered)
1/2 tsp. pepper
1 (10 oz.) pkg. frozen Brussel sprouts, thawed

In 10 inch skillet (medium high heat) add salad oil. Cook chicken a few pieces at a time until browned. Place in 4 quart casserole when browned.

Over medium heat cook onion until browned in drippings, stirring occasionally. Stir in flour, cook 1 minute. Gradually stir in 2 cups water, stirring to loosen brown bits in bottom of skillet. Cook, stirring until mixture boils and thickens slightly; pour over chicken.

Stir potatoes, carrots, bouillon and pepper into casserole. Cover and bake 50 minutes in a 350 degree oven. Stir in Brussel sprouts. Continue baking covered 40 minutes or until all is tender. Garnish with parsley to serve. Makes 4 large servings. 695 calories per serving.