1 lg. frying chicken
6-8 sm. potatoes (red if available)
6 carrots
2-3 onions or 4 lg. leeks
2 cloves garlic
1-2 tsp. basil
Corn oil
2 c. water
Salt & pepper to taste

Heat oil in Dutch oven. Add chicken and garlic, cut in pieces. Brown chicken, turn to brown on all sides. Add potatoes with skin on (peel a strip around center for looks if you like). Add peeled carrots cut in chunks and onions or leeks, cut in quarters. Add water and basil, salt and pepper. Cover and cook over low heat until chicken is done and vegetables are tender, approximately 45 minutes. Serves 4-6.