4 pieces chicken (breasts or thighs)
2 med. potatoes
4 carrots
1 onion
1 stalk celery
2 tbsp. butter
1 c. dry vermouth
1 lemon
1 tsp. tarragon
Salt & pepper

Preheat oven to 400 degrees. Skin chicken and place in casserole. Quarter potatoes, scrape and cut carrots into two or three pieces each. Slice celery into 2 inch lengths; quarter onion. Add to chicken. Sprinkle with juice of lemon. Sprinkle with salt and pepper and tarragon. Dot with butter. Add vermouth. Cover tightly with foil and bake for 1 1/2 hours.