4 chicken legs and thighs (big)
1 c. chicken stock
1/4 c. chablis
1/2 tsp. minced onions
Dash black pepper
1/4 tsp. Indian curry powder
Dash paprika and thyme
3 to 4 French cut carrots, peeled

Preheat oven to 350 degrees. In baking dish place chicken, adding paprika and thyme, salt and pepper. In separate saucepan, heat chicken stock, chablis, minced onion, black pepper and curry powder. Add above liquid and cut carrots to dish. Cover with foil and bake for 45 minutes; then uncovered for additional 30 minutes. Serve with white rice.