3-4 lbs. cut-up chicken
2 lg. onions, quartered
1 stick butter
4 lg. potatoes, quartered
4-5 carrots, cut in pieces
4 c. chicken broth
1/4 c. flour

Brown chicken in butter and set aside. Add onions, carrots, and potatoes to same pan chicken was browned in. Brown vegetables until slightly done.

Combine chicken and vegetables in large roasting pan. Add chicken broth to browning pan, being sure to scrape bottom and sides of pan. Add flour to thicken broth and pour over chicken. Bake covered at 375 degrees for 1 hour. Serves 4.