3 lbs. chicken
6 med. potatoes, sliced
4 carrots
1 lb. green beans
1/2 c. water
3/4 c. white wine
2 med. onions
1 tbsp. parsley
2 tsp. salt
1/2 tsp. pepper

Place chicken in a heavy ovenware pot. Sprinkle with salt. Layer sliced potatoes (about 1/2 inch thick) on top of chicken, followed by the layer of carrots (sliced lengthwise) and the layer of green beans (fresh or frozen).

Pour water and wine over contents. Top with quartered onions, parsley, remaining salt and pepper. Cover tightly and bake at 300 degrees until vegetables are tender, approximately 2 hours. Yield: 6-8 servings.