1 broiler-fryer chicken, cut in parts, with giblets
1 tbsp. cooking oil
1 tbsp. butter
6 sm. onions, peeled
2 c. sliced fresh mushrooms
4 med. potatoes, peeled
4 lg. carrots, peeled, sliced lengthwise, cut in 1-inch chunks
3 ribs celery, cut in 1 1/2-inch lengths
1 c. chicken broth
1 tsp. salt
1/4 tsp. pepper
4 sm. garlic cloves
1/2 c. heavy cream
1 tbsp. lemon juice
2 tbsp. flour

Place oil and butter in a frying pan and heat until melted. Add chicken and cook about 10 minutes until brown on all sides. Remove chicken to large, shallow, baking pan. Place onions, mushrooms, and giblets in fry pan. Saute about 5 minutes until lightly browned. Add this mixture to chicken in baking pan. Add potatoes, carrots, celery, broth, salt and pepper.

Cover and bake in 350 degree oven about 1 1/2 hours. Add garlic and bake 30 minutes longer or until fork can be easily inserted in chicken. Remove garlic. Place chicken and vegetables on platter. Keep warm. Drain liquid from baking pan into saucepan. Add cream and lemon juice. Stir in flour; cook until thickened. Pour sauce over chicken.