2 chicken breasts, split & skinned
4 med. sized potatoes
2 lg. carrots
1/2 lb. fresh green beans or 1 (10 oz.) pkg. frozen
1 lg. onion
1 tbsp. dried parsley flakes
Salt & pepper to taste
1/2 c. dry sherry

Preheat oven to 300 degrees. Place chicken breasts or cut up chicken in a large, heavy oven-ware pot. (An enamel coated cast iron pot is best.)

Peel potatoes, slice 1/2 inch thick and place on top of chicken; peel and quarter the onion; peel carrots and quarter lengthwise and cut into 2 inch lengths; cut off ends of green beans or separate frozen beans and place in pot with onions and carrots.

Sprinkle contents of pot with parsley flakes. Season lightly with salt and pepper. Pour sherry over all (I used more sherry because it was a little dry or you can use some water) and cover tightly. Bake 2 hours or until vegetables are tender.