1 tbsp. salad oil
1 (3 1/2 lb.) broiler-fryer, cut up
1 med. size onion, chopped
3 tbsp. all-purpose flour
6 med. size red potatoes (about 1 1/2 lb.), each cut into quarters
1 (12 oz.) bag baby carrots
2 chicken-flavor bouillon cubes or env.
1/4 tsp. pepper
1 (10 oz.) pkg. frozen Brussels sprouts, thawed
Minced parsley for garnish

ABOUT 1 3/4 HOURS BEFORE SERVING:

In 10-inch skillet over medium-high heat, in hot salad oil, cook chicken, a few pieces at a time, until browned on all sides, removing pieces as they brown to 4-quart casserole.

In drippings remaining in skillet over medium heat, cook onion until browned, stirring occasionally. Stir in flour; cook 1 minute. Gradually stir in 2 cups water, stirring to loosen brown bits from 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 in 350 degree oven for 50 minutes. Stir in Brussels sprouts. Continue baking, covered, 40 minutes or until chicken and vegetables are tender.

To serve, garnish with parsley. Makes 4 main dish servings. About 695 calories per serving.